Waldorf Kale Salad with Candied Walnuts
In this Waldorf Salad with Kale; sliced celery, apple and purple grapes are tossed with purple kale, tossed in a simple dressing and topped with candied walnuts. Perfect for the upcoming holiday season.
FOR THE SALAD DRESSING: 1/2 cup plain nonfat Greek yogurt 2 tablespoons mayonnaise 1 tablespoon honey 1 tablespoon lemon juice 1 tablespoon champagne vinegar or white wine 2 tablespoons olive oil pinch kosher salt freshly ground black pepper FOR THE SALAD: 1 bunch purple kale 2 teaspoons olive oil kosher salt 2 short stalks celery sliced 1 medium honeycrisp apple cored and diced (see notes) 1 bunch purple grapes 1 cup candied walnuts freshly ground black pepper
FOR THE DRESSING:
In a mixing bowl, whisk the yogurt, mayo, lemon juice, vinegar, olive oil, salt and pepper. Add 2 to 3 tablespoons of water or until it reaches a pourable consistency.
FOR THE SALAD:
Strip the leaves off of the stem and chop into bite-size pieces. Rinse and spin-dry, or pat dry with paper towel.
To a mixing bowl add the kale, oil and a pinch of salt. Use your impeccably clean hands to massage until tender. Then add in the celery, apple, grapes.
When ready to serve, toss with some of the dressing and tip onto a platter.
Drizzle with more dressing (or as desired) and season with freshly ground black pepper.
Toss the diced apples in a little lemon juice to avoid browning.
Serving: 1 g | Calories: 246 kcal | Carbohydrates: 21 g | Protein: 4 g | Fat: 17 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 3 mg | Sodium: 129 mg | Potassium: 210 mg | Fiber: 2 g | Sugar: 16 g | Vitamin A: 2200 IU | Vitamin C: 29 mg | Calcium: 67 mg | Iron: 1 mg