Healthy Recipe

Ingredients:

• Uncooked kale  6 cup(s), leaves only, shredded
• Olive oil  2 Tbsp
• Uncooked turkey bacon  4 slice(s), chopped
• Uncooked red onion(s)  1 small, thinly sliced
• Button mushrooms  8 oz, thinly sliced
• Red-wine vinegar  2½ Tbsp
• Dijon mustard  1 tsp
• Sugar  ⅛ tsp
• Hard boiled eggs  4 eggs, large, chopped

Instructions:

1. Put kale in a large salad bowl; set aside.
2. In a large nonstick skillet, heat oil over medium heat; add bacon. Cook, stirring frequently, until crisp, about 5-7 minutes; drain bacon on paper towels and set aside.
3. Reduce heat to medium-low; add onion and mushrooms. Cook, stirring frequently, until softened, about 2-3 minutes.
4. Remove skillet from heat; stir in vinegar, mustard and sugar. Add bacon and gently stir; spoon over kale and toss well. Allow salad to sit for 5 minutes; add eggs and serve. Yields about 3/4 cup shrimp with broccoli and 4 teaspoon breadcrumbs per serving.

Serving size: 2 1/2 c salad