INGREDIENTS:
- 1 lemon, juiced
- 1/4 cup olive oil
- 1 to 2 teaspoons Dijon mustard
- 1 teaspoon pure maple syrup
- 1 dash garlic powder
- salt and pepper to taste
- 2 eggs
- 2 teaspoons olive oil
- 1 red bell pepper, chopped
- 1/4 cup frozen corn
- 1/2 bunch kale, ribs discarded and leaves chopped
- 1 cup baby spinach, chopped
- 1 carrot, grated
- 2 tablespoons dry-roasted salted almonds, roughly chopped
- 2 tablespoons shredded white Cheddar cheese
- 2 strips thick-cut bacon, cooked and crumbled
- Combine lemon juice, 1/4 cup olive oil, Dijon mustard, maple syrup, garlic powder, salt, and pepper in a plastic or glass container with a lid; cover container and vigorously shake until dressing is light yellow and evenly combined. Taste, adjust seasonings, and set aside for flavors to blend.
- Fill a small saucepan with water and carefully place eggs in the water; cover saucepan. Turn heat up to high and set timer to 10 minutes. Once water starts to boil, reduce heat to medium and continue cooking until timer goes off. Turn heat off and allow eggs to sit for 1 minute. Transfer eggs to a small fine-mesh strainer, pour hot water out of saucepan, and run eggs under cold water to stop the cooking process. Set strainer on top of the saucepan in the sink and allow cold water to run over eggs for a few minutes. Turn water off and let eggs sit in the cold water.
- Heat 2 teaspoons olive oil in a skillet over medium-high heat; add red bell pepper and corn and saute until corn is hot and red pepper is slightly tender, about 5 minutes.
- Combine kale, spinach, carrot, almonds, white Cheddar cheese, and red pepper-corn mixture in a large bowl. Shake the salad dressing one more time and pour over kale mixture; fold salad using tongs until all ingredients are evenly coated.
- Transfer salad to a serving bowl; top with bacon crumbles. Peel eggs and carefully slice them over the salad in case yolks drip. Arrange egg halves around the edges of the salad.
Source: An Open Cook Book
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