In it we have subbed in kale for the lettuce, dried cranberries for the grapes, and hold everything together with a tangy mayo dressing. Why kale? Well, we all know that leafy greens are good for you. But the great thing about using kale in a salad is that you can make it in advance, even a day ahead. A dressing that would quickly wilt into a saggy mess the sturdiest of lettuces, will have a tenderizing effect on kale, making the raw kale deliciously easy to eat. The slight bitterness of the raw kale is balanced by the sweetness of the apples and cranberries. The mayonnaise dressing with Dijon and vinegar help brighten all of the flavors.
1/3 cup mayonnaise 2 1/2 tablespoons water 1 1/2 teaspoons smooth Dijon mustard 1 1/2 teaspoons cider vinegar Pinch salt Pinch freshly ground black pepper
Salad:
2 large sweet red apples, cored, and chopped 1 cup celery, sliced 1 cup lightly toasted walnuts, roughly chopped 1/2 cup sweetened dried cranberries 2 cups (packed) kale leaves, sliced (tough ribs removed before slicing)
