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I received this recipe as a gift from a blog reader from Philadelphia--whose family & guests loved it.
I've never been a fan of raw kale salads, so I had my doubts, until I tasted this version! Amazing!
My family raved about it--and wanted the recipe to make for their own guests.
The best part? It has a thick creamy oil-free dressing & it's loaded with nutrition!
My recipe has been modified from the original which came from Whole Foods.
Serves 4-6
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.
TIP: Toast 1/2 cup or more of walnuts a day or two ahead of time for this recipe.
Ingredients for the salad
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, like Honeycrisp, chopped (get Honeycrisp)
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
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 raisins
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 raisins, 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.
Nutrition
Per 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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