Aidanne MacDonald-Milewski, ND LLC
Naturopathic Doctor
Nurturing Your Health and Wellness
About the Recipe
A crisp & refreshing accoutrement to a party or picnic!
This recipe was inspired by "Deb's Kale Salad". It's rich in antioxidants that support our heart and blood vessels such as vitamin C, folate, and vitamin K.
Ingredients
2 Bunches or 12oz of Kale, chopped
1/3 cup Dried Cranberries or Cherries
2/3 cup Chopped Walnuts
1 Honey Crisp Apple (Omit if Low FODMAP)
1/2 Tbsp Maple Syrup
1 Tbsp Dijon Mustard
2 Tbsp Apple Cider Vinegar (ACV)
3 Tbsp Extra Virgin Olive Oil
Preparation
Thoroughly rinse chopped kale, ensuring all stems are removed.
Add Kale to a large bowl with dried cranberries and walnuts.
Chop apple into 1/2 inch pieces and add to large bowl.
In a small bowl, whisk together olive oil, ACV, mustard and maple syrup.
Add dressing mix to bowl with dry ingredients.
With washed hands, massage the dry ingredients and dressing together for 2-3 minutes or until kale feels soft.
Allow salad to cool and serve chilled.