Recipes Late Spring Kale Kale Waldorf Salad
Here is recipe from one of our CSA members who gets asked to bring this to all the summer picnics they attend: 4 cups packed, finely chopped raw kale
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.catalpafarmnj.com.
Ingredients
- 4 cups packed, finely chopped raw kale (preferably dinosaur kale)
- 1 lg. red apple (Fuji, Honeycrisp) chopped, divided
- 1 c. thinly sliced celery
- ½ c. walnuts, toasted and chopped, divided
- ¼ c. plus 2 Tbsp. raisins, divided (I used craisins)
- 2 Tbsp. Dijon mustard
- 2 Tbsp. water - more if needed (I added about 1/4 cup because it was so thick)
- 1 Tbsp. Red Wine Vinegar
- 1/8 tsp. sea salt
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