Recipe: KALE SALAD

Eat Kale--a bona fide superfood!

INGREDIENTS: 

6 cups very thinly sliced kale (about 1/2 large bunch), tough stems removed

4 hard-boiled egg whites coarsely chopped

2 tablespoons extra-virgin olive oil

1/2 cup chopped onion

1 1/2 cups sliced button mushrooms

2 tablespoons red-wine vinegar

2 teaspoons whole-grain mustard

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

2 tablespoons soy bacon bits

DIRECTIONS: 

1. Place kale and eggs in a large bowl.

3. Add oil and onion to a pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon bits and toss to combine.

Nutrition

Per serving: Food weight: 2.0, 182 calories; 12 g fat, 97 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 9 g protein; 3 g fiber; 268 mg sodium; 623 mg potassium.