Kale Waldorf Salad

• 4 cups packed finely chopped kale (preferably dinosaur kale)
• 1 large red apple such as Fuji or Honeycrisp, chopped, divided
• 1 cup thinly sliced celery
• 1/2 cup walnuts toasted and chopped, divided
• 1/4 cup plus 2 tablespoons raisins, divided
• 2 tablespoons Dijon mustard
• 2 tablespoons water, more if needed
• 1 tablespoon red wine vinegar
• 1/8 teaspoon sea salt

Place kale in a large bowl. Add half the apple to kale along with celery, 1/4 cup walnuts and 1/4 cup raisins. Put remaining apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.

Serves 6.

Taken from Whole Foods Market.