Warm Mushroom and Chard Salad with Bacon and Mustard Dressing

Salads aren’t just for summer, and this recipe proves it. Warm, hearty, rich, with the deep flavors of mixed mushrooms, bacon (we have you at that, right?) and mustard dressing, this delicious side—or full-on meal—will make a believer out of you. Salads, done well, are for all seasons.

But there’s more…. We’re loving the crunch of toasted pine nuts and the addition of poached eggs. It might just be the quintessential winter salad—and we’re guessing a new Primal favorite for your health-conscious table.

Servings: 4

Time In the Kitchen: 20 minutes

Ingredients:

• 2 bunches rainbow or Swiss chard
• 2 cups sliced mushrooms (any variety; a mix is great, too)
• 6 strips crisp, cooked bacon, crumbled
• ½ cup toasted pine nuts
• 1/3 cup plus 2 teaspoons Primal Kitchen® Avocado Oil
• 2 tablespoons apple cider vinegar
• 1/3 cup Primal Kitchen Organic Spicy Brown Mustard
• 1 large shallot, minced
• 1 garlic clove, finely minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: Poached eggs

Instructions:

Wash, dry and chop rainbow/Swiss chard (Tip: Tear leaves off first and then chop stems.)

Heat 2 teaspoons avocado oil in a large skillet over medium heat. Add sliced mushrooms, sprinkle with salt and pepper, and saute until lightly browned, about 7 minutes.

Remove mushrooms from skillet and set aside.

Add chard to the pan and cook until wilted, about 3–4 minutes. Sprinkle with salt, stir, and add to a large mixing bowl.

Add remaining avocado oil, vinegar, mustard, shallot, garlic, thyme, salt and pepper to a mason jar. Shake well until emulsified, and add dressing to bowl with the chard.

Add mushrooms, bacon, and pine nuts to bowl. Toss well to mix.

Optional: Serve with chopped hard-boiled eggs or one poached egg per salad.

Nutritional Information (per serving, with one poached egg):

• Calories: 474
• Net Carbs: 9 grams
• Fat: 39 grams
• Protein: 18 grams

The post Warm Mushroom and Chard Salad with Bacon and Mustard Dressing appeared first on Mark’s Daily Apple.