6 cups baby kale ½ cup shredded carrots ¼ cup slivered red onion ¼ cup sunflower seeds 1 hard-boiled egg, sliced
INSTRUCTIONS: In bacon grease, cook shallots and garlic until soft. Whisk in vinegar, sugar, Dijon and thyme. Reduce to low heat. Toss kale, carrot and onion with warm vinaigrette. Garnish with seeds and egg.