Why We Love It
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.
Kale Waldorf SaladIngredients:
¦ 4 cups packed finely chopped raw kale, preferably dinosaur kale
¦ 1 large red apple, such as Fuji or Honeycrisp, chopped, divided
¦ 1 cup thinly sliced celery
¦ cup walnuts, toasted and chopped, divided
¦ 1/4 cup plus 2 tablespoons raisins, divided
¦ 2 tablespoons Dijon mustard
¦ 2 tablespoons water, more if needed
¦ 1 cup thinly sliced celery
¦ 1 tablespoon red wine vinegar
¦ 1/8 teaspoon sea salt
Directions:
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.
Recipe provided by Greenlife Grocery
NUTRITIONAL FACTS
Servings Per Recipe: 4-6
AMOUNT PER SERVING:
Calories: 140
Calories from fat: 60
Total fat: 7 g
Saturated fat: 0.5 g
Cholesterol: 0 mg
Sodium: 135 mg
Total carbohydrate: 20 g
Dietary fiber: 3 g
Sugars: 10 g
Protein: 3 g