Curry Salad Dressing Recipe | Heather Nicholds

Ingredients

• 1 small to medium-size apple, cored and julienned (3/4 to 1 cup), tossed in 1 tsp freshly squeezed lemon juice
• 2 1/2 – 3 cups julienned kale (leaves cut/torn from stems and stems discarded) (see note)
• 1 cup very thinly sliced or julienned fennel
• 1/4 cup cranberries or raisins
• 2/3 – 3/4 cup Creamy Curried Almond Dressing (or more, if desired; recipe follows)
• 2 to 4 Tablespoons sliced or chopped raw almonds
• Extra salt and pepper to taste
• 1/2 cup raw almonds
• 2 1/2 Tablespoons apple cider vinegar
• 2 Tablespoons pure maple syrup or agave nectar
• 2/3 cup water (or more to thin as needed; see note)
• 1 very small clove garlic
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• Freshly ground black pepper (optional)
• 1/8 teaspoon curry powder, or more to taste (see note)