Apple Dijon Kale Salad

This recipe is excellent for weekday lunches because it keeps so well, and you don't have to remember to pack the dressing.  Plus it's got kale, so you can join the foodie masses and boast about kale's superiority over all other leafy greens.

Apple Dijon Kale Salad

Serves 4

Ingredients:

For the dressing,
1 clove garlic, minced
1/3 cup olive oil
1/4 cup apple cider vinegar
1 1/2 tablespoons Dijon mustard
1/4 teaspoon salt, plus more as needed
Cracked black pepper to taste

For the salad,
1 bunch kale, stemmed and cut in 1" strips
1 medium Granny Smith apple, cored and chopped
1/2 cup chopped walnuts
1/4 cup raisins or Craisins

Directions:

1. In a blender, combine the dressing ingredients and blend until smooth.  Adjust the salt and pepper according to taste.

2. De-stem the kale by folding the leaves in half along the stem, then slicing right along the stem to free the leaves.  Discard the stems.  Slice or tear the leaves into bite-size pieces.  Rinse and drain the leaves in a colander.  Dry well, removing as much water as possible so that the dressing sticks to the leaves (that whole oil-and-water-repel-each-other business).

3. Place the kale in a large bowl along with the apple, walnuts, and raisins.  Pour the dressing over the top and toss to coat.

This salad will keep for 3-4 days.  The apple cider vinegar softens the kale and keeps the apple from browning, meaning that this salad actually gets better with time.  For the win.

Recipe from Budget Bytes by Beth Moncel