Waldorf Kale 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.

4 cups packed finely chopped raw kale, MUST use lacinato kale (also known as dinosaur kale–it’s long, dark green, with a pebbly texture. It’s very mild tasting. Baby kale would also work.)
1 large red apple
1 cup thinly sliced celery, optional (I did not use the celery–if you choose to use it–then cut down on the amount of apple you use)
1/4 cup walnuts, toasted and chopped (toast walnuts in a 350 degree oven for 6-8 minutes–and watch them carefully–they go from done to burned very quickly)
2 tablespoons raisins ( optional)
2 tablespoons dried cranberries
Mix all the salad ingredients together.

Ingredients for the dressing
1/2 chopped Honeycrisp Apple
1/4 cup walnuts, toasted and chopped (toast walnuts in a 350 degree oven for 6-8 minutes–and watch them carefully–they go from done to burned very quickly)
2 tablespoons of dried cranberries
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice (you could use water if you prefer–I liked the lemon juice)
1/8 teaspoon sea salt
Put the 1/2 cup chopped apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons cranberries, mustard, lemon juice, 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.

NutritionPer serving: 140 calories (60 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 135mg sodium, 20g total carbohydrate (3g dietary fiber, 10g sugar), 3g protein

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