Kale Waldorf Salad

Toast Walnut

1/2 Cup Walnut

Preheat the oven to 350 degrees F

Bake the walnut for 8 to 10 minutes, check frequently.

Dressing

1/2 Fuji Apple
1/4 Cup Walnut, Toasted
2 Tbsp Raisins

2 Tbsp Dijon Mustard
1 Tbsp Red Wine Vinegar

1/8 Tsp Sea Salt

1/4 Cup Water

Puree all the above, until well combined and slightly thick.

Salad

4 Cups Dinosaur Kale, Raw, Packed and Finely Chopped (1 Bunch Kale)

1/2 Fuji Apple, Chopped
1 Cup Celery, Thinly Sliced (6 Celery Sticks)
1/4 Cup Walnuts, Toasted and Chopped
1/4 Cup Raisins

Place kale in a large bowl, add apple, celery, walnut and raisin to kale.

Pour the dressing over kale salad and toss to combine. Leave it for 10 minutes for the dressing to combine and do its magic with the kale.

Taste Note: AWESOME
Serves: 3
Yields 5 cups
Source: wholefoodsmarket