Kale, Kale Kale! It’s that time of year where Kale is all the rage! Partially because it’s in season. But I also think that your body naturally craves heartier greens in the colder months. Kale is definitely hearty and robust!
The problem is, it’s hard for me to find fresh kale recipes that actually taste good. I know it’s super healthy but, when eating it raw, it can be a little…rough. Literally.
So, after playing around with some of my favorite ingredients and experimenting, I 
came up with this delicious and savory recipe! We enjoyed it for the first time in this year’s Thanksgiving feast and I simply can’t get enough of it!
I add hard boiled eggs for a great source of protein. Plus, I just love hard boiled eggs. Next I chose crispy bacon as it’s amazing smoky flavor coupled with the tangy honey mustard dressing is simply divine! To top it all off, I added thinly sliced scallions, al called green onions, to add some extra pizazz and tie everything together!
I hope you enjoy it as much as we are this year! Yumm!!!
| Prep Time | 15 Minutes |
| Cook Time | 10 Minutes (Make hard boiled eggs ahead of time and chill for at least 1 hour) |
| Passive Time | About 25 Minutes |
| Servings |
Servings
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- 1 large Head organic kale rinsed
- 1 bunch Organic Scallions rinsed
- 1 lb. Organic Bacon
- 6 large Organic Free-range Eggs hard-boiled & chilled for at least 1 hr
- 1/4 cup Raw Apple Cider Vinegar
- 3 Tablespoons Dijion Mustard
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Himalayan Sea Salt
- 1/4 tespoon Black pepper
Ingredients
Salad:
Honey Mustard Dressing
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- Hard boil your organic eggs at least one hour before serving to give the eggs time to chill in the fridge.
- Start cooking your bacon while you assemble the rest of the salad. Coo until brown and crispy to your liking. Set aside.
- While bacon is cooking, tear the kale leaves into tiny pieces, removing the stems. Rinse and spin out well in a salad spinner. Pour into a large salad bowl.
- Thinly slice scallions and add to the big bowl of kale. Once bacon is cool, cut/crumble into small pieces and add to the salad bowl of kale and scallions.
- When eggs are chilled, peel and slice into bite size pieces and add to the bowl of kale. In a medium-size bowl or liquid measuring cup, combine all dressing ingredients. Whisk everything together well.
- Pour dressing over kale salad and toss well to coat kale evenly with dressing.*
- Serve and enjoy!
*I actually prefer to pour dressing on salad 30 minutes ahead of serving time as it helps to soften the kale and be more flavorful in general.
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