http://www.lawrence.com/users/shenning/photos/2011/jun/20/215872/

If you read my Tuesday blogs about getting through my CSA offerings from Rolling Prairie Farmer’s Alliance, you may know that I’m a huge kale salad fan.

Huge. And though kale salad might sound a little scary to newbies, that doesn’t mean you won’t like it. So, we’re starting off easy. This kale salad is a take-off on an old favorite: waldorf salad. Give it a shot tonight. You might just love it.

Kale Waldorf Salad

4 cups packed finely chopped raw kale, preferably dinosaur kale

1 large red apple, such as Fuji or Honeycrisp

1 cup thinly sliced celery

1/2 cup walnuts, toasted and chopped, divided

1/4 cup plus 2 tablespoons raisins, divided

2 tablespoons Dijon mustard

2 tablespoons water, more if needed

1 tablespoon red wine vinegar

1/8 teaspoon sea salt

Place kale in a large bowl. Chop half the apple and add to kale along with celery, 1/4 cup walnuts and 1/4 cup raisins. Chop remaining half of apple and put in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine. Serves 6.

— Recipe and photo from www.wholefoodsmarket.com.