Everything Kale Salad

It was the first day back to the real world. You know, post spring break. And it's MONDAY! I might seem like the type of girl that always has a plan for dinner, but actually it's quite the opposite. I am actually the girl who is winging it. I pretty much wing everything. It's a gift, really. Ha!

So I needed a plan for dinner. Something quick. Something easy. And of course, something healthy. I did a quick scan of what I had readily available-- 

Bacon
Brussels Sprouts
Kale and Baby Greens Mixture
Blueberries
Cherry Tomatoes
Avocado
Hard Boiled Eggs

Pretty random, right?

This is what happened...

Everything Kale Salad
1 Pkg. Bacon
3 cups Brussels Sprouts
1 box of Kale and Baby Greens Mixture
1 cup Blueberries
1/2 cup Cherry Tomatoes (cut in half)
2 Avocados (sliced)
8 Eggs (we did two per person)
Salt to taste

Semi-Homemade French-ish Dressing
1/4 Organic Ketchup
1 Tablespoon Organic Soy Sauce
1 Teaspoon Apple Cider Vinegar (or to taste)
A drizzle Local Raw Honey (go by taste)

Pre- heat your oven to 420 degrees Fahrenheit. Grab a cookie sheet. Chop your bacon into 2 inch slices. Scatter on your pan and put in the oven for about 3 minutes to start the cooking process. Cut and half your brussels sprouts. Then add your sprouts to the bacon pan in the oven. Cook until nice and crispy-- about 15-20 minutes.

While that is cooking start your eggs. You will need a medium size pot with a lid. Place your eggs in the pot, cover with water to the top of the eggs, place on burner and bring to a boil. Once water is boiling, cover with lid, remove from heat and let sit for 12-15 minutes. Once time is up, immediately move the hard boiled eggs into an ice bath to completely stop the cooking process. Once they have cooled, peel and cut in half. Also, whisk your dressing ingredients together and set aside.

Once bacon and brussels sprouts are done-- start building your salad. Greens, brussels & bacon, blueberries, tomatoes, avocado, eggs, and drizzle with French-ish Dressing. And Enjoy!