Before adopting the whole foods plant-based lifestyle, my only experience with kale was seeing it decorating the perimeter of a salad bar. I never considered it a food. Yet, as time went on in my journey, I heard about the great value of this dark, leafy green, and how important it was to get it into my recipes whenever possible. It was easier to eat it cooked at first; but, I learned to love kale salad as long as all of the components to it were right. This salad is exactly one of those perfect blends of textures and flavors that make kale…KING!
RECIPE FOR KALE WALDORF SALAD:
1 bunch lacinato kale, chopped into bite-sized pieces
1 Fuji apple, chopped and divided in half
2 stalks celery, chopped
2 T walnuts, chopped
1/4 cup black raisins
Other 1/2 of apple, listed above
1-2 medjool dates pitted
2 T dijon mustard
1 T red wine vinegar
2 (or more) T water
1/8 t salt
In a large bowl, toss the kale, 1/2 of the diced apple, walnuts, celery, and raisins until well combined.
In a cup blender, blend the other half of the apple with the dates, mustard, vinegar, water, and salt to make the dressing. Pour the dressing over the salad and toss well to combine. Serve!
This recipe was inspired by this original recipe: https://www.wholefoodsmarket.com/recipe/kale-waldorf-salad