A Waldorf Salad Recipe With a Healthy Twist

This classic salad gets a healthy update with the addition of fresh-from-the-garden kale.

November 20, 2015
waldorf salad

Waldorf Salad

A classic Waldorf salad gets an update with the addition of kale.

Photo by: Hortus Ltd.

Hortus Ltd.

A classic Waldorf salad gets an update with the addition of kale.

One of my favorite recipes for serving a large crowd comes from Chef Matthew Bell, owner of South on Main restaurant, one of the top upscale Southern fare bistros in Little Rock, Arkansas.

chef Matt Bell

Chef Matt Bell

Chef Matt Bell of South on Main restaurant in Little Rock, Arkansas.

Photo by: Hortus Ltd.

Hortus Ltd.

Chef Matt Bell of South on Main restaurant in Little Rock, Arkansas.

Start your meal off with this healthy, refreshing salad using kale, one of the most nutrient-rich vegetables around. This Kale Waldorf Salad can be doubled or tripled to suit your needs. It’s crisp, light, slightly sweet and very filling.

Kale Waldorf Salad

Serves 4

Ingredients:

  • 1 large bunch Lacinato kale
  • 1 apple (preferably Arkansas Black)
  • 1 dozen grapes (halved)
  • 1/2 pound candied pecans
  • 2 celery sticks thinly sliced
  • 4 tablespoons Waldorf Dressing (recipe follows)

Directions:

waldorf salad

To Prepare the Waldorf Salad

Remove ribs from kale and thinly slice. Combine kale and dressing and toss to coat.

Photo by: Hortus Ltd.

Hortus Ltd.

Remove ribs from kale and thinly slice. Combine kale and dressing and toss to coat.

Remove ribs from kale and thinly slice. Combine kale and dressing and toss to coat. Divide between four plates. Top each salad with nuts, grapes and celery. Core the black apple and divide into four. Slice each quarter thinly. Top each salad with the apple. Drizzle with just a little more dressing and serve.

Waldorf Dressing

Makes 3 cups

Ingredients:

  • 1 cup mayonnaise
  • 1 cup creme fraiché
  • 1/2 cup apple butter (homemade when available)
  • 1/2 cup champagne vinegar
  • 1/3 cup honey
  • 2 teaspoons chives, chopped
  • 2 teaspoons parsley, chopped

Blend all ingredients together. Refrigerate up to two weeks.

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