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Kale Waldorf Salad

This variation on the classic Waldorf salad uses kale instead of lettuce and adds apple and walnuts to the dressing for a creamy consistency without using the typical mayonnaise base.

No_photoBy jmv0026

Prep
Cook
Serves 6people
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Ingredients
4
CUP packed finely chopped raw kale, preferably dinosaur kale
1
large red apple, such as fuji or honeycrisp, chopped, divided
1
CUP thinly sliced celery
1/2
CUP walnuts, toasted and chopped, divided
1/4
CUP plus 2 tablespoons raisins, divided
2
TBS Dijon mustard
2
TBS water, more if needed
1
TBS red wine vinegar
1/8
TSP sea salt
Directions
1.
Place kale in a large bowl. Add half the apple to kale along with celery, 1/4 cup walnuts and 1/4 cup raisins. Put remaining apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.

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