In a large heavy bottomed skillet cook bacon over moderate heat, stirring until crisp. Transfer bacon with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons of the fat.
Add mushrooms to the pan and sauté until golden. Add kale and cook turning with tongs until wilted and bright green, about 1 minute.
Add ½c water and simmer, partially covered, until just tender, about 5 minutes.
This cool, refreshing, and almost entirely green salad features everything from honeydew and melon to avocado and a creamy ball of burrata cheese topped with a lemon vinaigrette — all made possible with an assist from our lively Green & Crisp Blend.
If you’ve got 30 minutes and a bag of Taylor Farms Vegetable Medley, you can throw together a batch of perfectly roasted carrots, broccoli, and cauliflower that could easily end up overshadowing your main course.