Ingredients
10 kale leaves, stems removed, thinly sliced1/4 cup loosely packed basil leaves, thinly sliced1/2 cup alfalfa sprouts4 bacon strips, cooked and crumbled1/2 cup crumbled feta cheese1/2 medium ripe avocado, peeled and thinly sliced1 hard-boiled large egg, chopped1 cup grape tomatoes, choppedVINAIGRETTE:1/3 cup olive oil3 tablespoons lemon juice2 tablespoons prepared horseradish2 tablespoons honey1-1/2 teaspoons garlic powder1-1/2 teaspoons spicy brown mustard1/4 teaspoon crushed red pepper flakes1/8 teaspoon pepperDash salt
Preparation
On a serving platter or individual plates, arrange kale and basil. Top with sprouts, bacon, cheese, avocado, egg and tomatoes.
In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; serve immediately.
