Kale Salad with Mushroom and Mustard Vinaigrette (great for all phases)
Phase 1-3 dieters may not have cooked onions. Bell pepper could be used in place of onions.
2 whole eggs and 2 egg whites hard boiled
6 cups very thinly sliced kale (remove the stems
)2 tsp extra virgin olive oil
1/4 cup finely diced red onion (phase 4 dieters may cook onions)
1 cup sliced portobello mushrooms (2 large caps, stems removed, sliced)
2 Tbsp apple cider vinegar
2 tsp whole grain (or Dijon) mustard
1/4 tsp fresh ground pepper
Kosher salt, to taste (I didn’t need any)
Place the kale in a large mixing bowl, and set aside.
In the frying pan, add olive oil . Over low-medium heat, sauté the onion (phase 4 only) and mushrooms until the onions are translucent and the mushrooms 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.