Kale & Bacon Salad with Honey-Horseradish Vinaigrette

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