Based loosely on the flavors of a BLT, this salad is hearty and light at the same time. Don't worry if it feels like you don't have a lot of dressing; the luscious golden yolk makes a creamy sauce in the bowl.

Ann Taylor Pittman
Recipe by Cooking Light January 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
12 mins
total:
12 mins
Yield:
Serves 1
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a small saucepan of water to a boil. Add cold egg; reduce heat until water is simmering, and cook for 6 minutes. Drain and rinse with cold water. Peel egg, and set aside.

    Advertisement
  • Combine kale and tomatoes in a bowl. Drizzle with oil and vinegar, and sprinkle with salt; toss to coat. Top with bacon. Carefully cut egg in half. Top salad with egg; sprinkle with pepper.

Nutrition Facts

257 calories; fat 15.9g; saturated fat 3.7g; mono fat 8.3g; poly fat 2.6g; protein 14g; carbohydrates 17g; fiber 4g; cholesterol 195mg; iron 4mg; sodium 558mg; calcium 219mg; sugars 11g; added sugar 0g.
Advertisement
Advertisement