 |
| Kale Waldorf Salad |
When I menu plan for the
week ahead, I always try to incorporate a fair amount of variety into dinner
each night. Don’t get me wrong, I’m a huge proponent of leftovers and they
appear on our table at least once or twice a week. However, on the nights I’m
cooking, I try to mix up the cuisine / genre, protein source, and even the
texture or temperature of a dish (unless it’s January and then I’m okay eating
soup every night for a week!).
Usually at least once a
week I plan for a lighter entrée, typically in the form of a giant salad. We
have a few of our favorites that we return to again and again (like this grilled vegetable salad, this sweet potato, kale, apple salad, and this shredded vegetable detox salad), but
I’m always on the lookout for new ones to add to the list. This kale waldorf
salad, from Whole Foods, is unique in that it relies on pureed walnuts and
apple in the dressing instead of oil. I was skeptical, but didn’t miss the oil
one bit, especially since you’re still getting healthy fats from the nuts. I
did add a bit of water to thin the dressing to my liking, but I liked how the
dressing clung to the kale leaves, softening the salad and helping to bulk up
your usual kale salad. Because kale is so hardy, this is a great make-ahead
salad…the leftovers I took for my lunch the next day weren’t soggy or
unappetizing in the slightest! Next time you’re looking for a salad to round
out your meal plan (just add some crusty bread to finish it off), give this one
a try.
One Year Ago: Grilled Salmon with Avocado Tomato Salsa
Two Years Ago: Mixed Berries with Mascarpone Limoncello Cream and Kale Salad with Garlic Vinaigrette
Three Years Ago: Cake Batter Rice Krispy Treats and Sweet Potato Chorizo Empanadas with Avocado Cream
Four Years Ago: Chocolate Fudge Drops and Creamy Vegetable and Edamame Risotto
Five Years Ago: German Chocolate Cookies
One Year Ago: Grilled Salmon with Avocado Tomato Salsa
Two Years Ago: Mixed Berries with Mascarpone Limoncello Cream and Kale Salad with Garlic Vinaigrette
Three Years Ago: Cake Batter Rice Krispy Treats and Sweet Potato Chorizo Empanadas with Avocado Cream
Four Years Ago: Chocolate Fudge Drops and Creamy Vegetable and Edamame Risotto
Five Years Ago: German Chocolate Cookies
Kale Waldorf Salad
Ingredients:
-6 cups packed chopped raw kale
-1 large red apple, divided
-1 cup thinly sliced celery
-1/2 cup walnuts, toasted and chopped, divided
-1/4 cup plus 2 tbsp raisins, divided
-2 tbsp Dijon mustard
-2 tbsp water, plus more, if needed
-1 tbsp red wine vinegar
-1/8 tsp sea salt
Directions:
1. Place kale in a large bowl. In a blender, add half the apple, 1/4 cup walnuts, 2 tbsp raisins, mustard, water, vinegar, and salt. Puree until well-combined, adding water as needed to thin slightly. Pour dressing over the kale and massage into the leaves if desired.
2. Chop the remaining half of the apple and add to the salad along with the celery, remaining 1/4 cup walnuts, and remaining 1/4 cup raisins. Toss to combine and serve.
from Whole Foods
from Whole Foods
