28 Nov
Kale Salad with Mushroom and Mustard Vinaigrette
| Servings | Prep Time | Cook Time |
| 2people | 15 minutes | 25minutes |
| Servings | Prep Time |
| 2people | 15 minutes |
| Cook Time |
| 25minutes |
Ingredients
- 8 large whole eggs hard boiled
- 4 egg whites hard boiled
- 3 cups kale very thinly sliced with the stems removed
- 2 tsp extra-virgin olive oil
- 1/2 cup red bell pepper finely diced
- 1/2 cup portobello mushrooms sliced with stems removed
- 2 tbsp apple cider vinegar
- 2 tsp Dijon Mustard (0,0,0)
- 1/4 tsp fresh ground pepper
- 1/8 kosher salt or to taste
Servings: people
Units:
Ingredients
Servings: people Units: |
Instructions
- Place the kale in a large mixing bowl, and set aside.
- Finely dice bell pepper, and slice mushrooms.
- In the frying pan, add olive oil. Over low-medium heat, sauté the bell pepper and the mushrooms until they have lost their rawness.
- Stir in the vinegar and mustard. Season with black pepper. Taste, and add salt if needed.
- Pour the warm dressing from the pan over the kale, and toss gently to combine. Place in a serving bowl.
- Slice the eggs into quarters, lengthwise, and arrange here and there over the top of the salad. Sprinkle with a bit of black pepper. Serve warm.
Recipe Notes
Phase 4 modifications:
- Try substituting red onion for bell pepper.
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