Kale Waldorf Salad
4

Serves 4 to 6

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.

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    Ingredients: 
    • 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
    • 1/2 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 tablespoon red wine vinegar
    • 1/8 teaspoon sea salt
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    Method: 

    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.

    Nutritional Info: 
    Per Serving:140 calories (60 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 135mg sodium, 20g carbohydrate (3g dietary fiber, 10g sugar), 3g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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