Ingredients

  • 10 kale leaves, stems removed, thinly sliced
  • 1/4 cup loosely packed basil leaves, thinly sliced
  • 1/2 cup alfalfa sprouts
  • 4 bacon strips, cooked and crumbled
  • 1/2 cup crumbled feta cheese
  • 1/2 medium ripe avocado, peeled and thinly sliced
  • 1 hard-boiled large egg, chopped
  • 1 cup grape tomatoes, chopped
  • VINAIGRETTE: 
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons prepared horseradish
  • 2 tablespoons honey
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons spicy brown mustard
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • Dash salt

Directions

  • Divide kale and basil among eight salad plates. Top with sprouts, bacon, cheese, avocado, egg and tomatoes.
  • In a small bowl, whisk the vinaigrette ingredients. Drizzle over salads; serve immediately.