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Green Kale Waldorf Salad (Birgitte Antonsen)
Nb persons: 4
Yield:
Preparation time:
Total time:
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Green kale Waldorf salad INGREDIENTS: Cashew Dressing | |
1 cup | cashew nuts |
1/2 cup | orange juice |
1/2 cup | water |
4 tablespoons | lemon juice or to taste |
2 teaspoons | Dijon mustard |
pinch | salt |
Salad | |
1/2 cup | walnuts, (or sunflower seeds) |
3/4 pound or 1 bunch | curly green kale |
2 | apples, sweet and firm, (or 1 apple and 1 pear) |
2 | oranges |
1/2 cup | apricots, figs, dates, or raisins, chopped |
1 cup | red grapes |
DIRECTIONS
Leave the walnuts raw or toast them in the oven at 250 degrees F for 8 to 10 minutes. Chop into rough pieces.
Rinse the kale thoroughly to remove any dirt. Remove the core and cut into very fine strips. Rinse the apples and cut each one into 4 wedges. Remove the seeds and cut into small diagonal slices. Peel the oranges with a knife and slice into wedges.
Mix all ingredients together. Before serving, mix in the dressing with the salad.
FILED UNDER: RECIPES, SALADS TAGGED WITH: CITRUS, FRUIT, KALE, NUTS, SEEDS
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