Kale Waldorf Salad

17 June

4 cups packed finely chopped raw kale
1 large apple, chopped
1 cup thinly sliced celery
½ cup walnuts, toasted and chopped
¼ cup plus 2 tablespoons raisins (I use golden)
2 tablespoons Dijon mustard
2 tablespoons water (add more as needed)
1 tablespoon red wine vinegar
1/8 teaspoon sea salt

1. Place kale in a large bowl. Add half the chopped apple along with the celery, ¼ cup walnuts, and ¼ cup raisins.
2. Put remaining apple in a blender or food processor along with the remaining 2 tablespoons raisins, mustard, water, vinegar, and salt. Puree until well combined and slightly thick, adding water if needed.
3. Pour dressing over salad and mix well.

Serves 4-6

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