America’s Test Kitchen
This salad is easily customizable, so you can dress up this salad with anything you like! Try using a pear instead of the apple or chopped pecans, walnuts or pistachios instead of the almonds. You can also add a sprinkle of crumbled cheese, dried fruit (such as dried cherries, cranberries or chopped apricots), sunflower seeds or pepitas.
Kale Salad with Maple-Balsamic Dressing
8 ounces curly kale
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon maple syrup
1/2 teaspoon Dijon mustard or mayonnaise
1/4 teaspoon salt
1 apple, cored and chopped
1/4 cup sliced almonds
1. TEAR: Tear kale leaves from stems and discard stems. Tear kale into small bite-size pieces.
2. MASSAGE: Place kale pieces in a bowl. Squeeze and massage kale until leaves soften and turn dark green, 1 to 2 minutes.
3. SHAKE: In a small jar, combine oil, vinegar, maple syrup, mustard and salt. Cover jar tightly with lid and shake until mixture is well combined, about 30 seconds.
4. DRESS: Add apple, almonds and dressing to bowl with kale. Use tongs to toss salad until kale is well coated with dressing.
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