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. Watch our how-to video.
4 cups packed finely chopped kale, preferably dinosaur kale
1 large red apple, such as Fuji or Honeycrisp, chopped, divided
3 large celery stalks, thinly sliced
1/2 cup walnuts, toasted and chopped, divided
1/4 cup plus 2 tablespoons raisins, divided
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/8 teaspoon fine sea salt
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, 2 tablespoons 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.
Per Serving:140 calories (60 from fat), 7g total fat, 0.5g saturated fat, 135mg sodium, 20g carbohydrates, (3 g dietary fiber, 10g sugar), 3g protein.
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.