| 10 | 20 | 210 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 4 |
| 4 cup | Kale (finely chopped) |
| 1 large | Apple, red delicious (organic, chopped) |
| 1 cup diced | Celery (organic) |
| 1/2 cup | Walnuts (toasted and chopped) |
| 2 tbsp | Dijon mustard |
| 2 tbsp | Water, filtered |
| 1 tbsp | Red wine vinegar |
| 1 dash | Himalayan sea salt (or other mineral-rich salt) |
| 1/4 cup | Raisins, seedless (sultana) (organic (for salad)) |
| 2 tbsp | Raisins, seedless (sultana) (organic (for puree)) |
Combine kale, celery, 1/2 chopped apple, 1/4 cup walnuts, and 1/4 cup raisins in a large bowl.
Puree mustard, water, vinegar, salt, 2 tbsp raisins, 1/4 cup chopped walnuts, and 1/2 chopped apple.
Pour puree over salad, and toss to mix well.
Variations: Substitute spinach or other greens for the kale, pecans, almonds, cashews, or pistachios for the walnuts, and/or dried cranberries for the raisins.
| Fruit | 0.7 |
| Meat Alternative | 0.5 |
| Vegetables | 1.7 |
