KALE WALDORF SALAD White Balsamic Vinegar
4 cups packed finely chopped raw kale, preferably dinosaur kale
1 large Fuji or Honeycrisp apple, chopped and divided
1 cup thinly sliced celery
¼ cup plus 2 tablespoons raisins or dried cranberries, divided
½ cup walnuts, toasted and chopped, divided
2 tablespoons Dijon mustard
2 tablespoons water
3 tablespoons Traditional White Balsamic Vinegar, or more
⅛ teaspoon sea salt
3 green onions, sliced
1. Place kale in a large bowl. Add half the apple to the kale along with celery, ¼ cup walnuts and ¼ cup raisins.
2. Put remaining apple in a blender along with remaining ¼ cup walnuts, remaining 2 tablespoons raisins, mustard, water, White Balsamic Vinegar and salt. Puree until well combined and slightly thick, adding more White Balsamic Vinegar if needed to thin.
3. Pour dressing over kale salad and toss to combine.