Warm Kale Salad

Ruth Westfall

Dressing

Apple cider vinegar ¼ cup

Water 3 Tbsp, warm

Whole-grain mustard 4 tsp

Olive oil 4 tsp

Fresh or dried thyme, 2 tsp, chopped

Black pepper ¼ tsp

Salad

Cooking spray

Red onion 1 1/3  cups, sliced

Mushrooms 2 cups, sliced

Salt ½ tsp

Black pepper 1/8 tsp

Uncooked kale 8 cups, baby variety

Eggs, hard-boiled 3 sliced

1. Whisk together vinegar, water, mustard, oil,thyme, ¾ tsp salt and ¼ tsp pepper; set aside

2. Coat a large nonstick sauté pan with cooking spray; hear over medium-high heat. Add onion, mushrooms ½ tsp salt and 1/8 tsp pepper; cook, stirring oftern until slightly softened and beginning to brown. Approx. 5-7 mins.

3. Place kale in serving bowl; top with the sautéed vegetables. Toss with dressing (I warm the dressing slightly in the microwave. The warm vegetables and dressing make the kale wilt a bit); top with sliced eggs.