A hearty chopped dinner salad pack with huge flavor in every bite is great for those hot summer nights!
Serves 4 Prep: 15 min
Cook: 10 min
6 slices bacon
1/4 cup EVOO
1/4 cup chopped shallot
2 Tbsp. white wine vinegar
2 Tsp. Dijon mustard
2 bunches kale, stemmed and roughly chopped
4 hard boiled eggs
1/4 lb. smoked turkey, diced
1 avocado, diced
1/4 cup crumbled blue cheese
1. In a large skillet, fry bacon over medium-high until crisy, about 8 minutes. Transfer to a paper towel; cool and crumble.
2. In a large bowl, whisk the EVOO, shallot, vinegar and mustard; season with salt. Add the kale and rub with the dressing until tender; season.
3. Peel and chop the eggs. Top the kale with the bacon, eggs, turkey, avocado and cheese; season with pepper. ENJOY!!