Recipe From: Bronson
2 small apples or 1 large apple
1 c. kale leaves-finely chopped
1/2 c. walnuts-chopped
1/4 c. olive oil
2 tbsp. apple cider vinegar
1 tbsp. honey
2 tsp. Dijon mustard
Prepare the rutabaga and apples by slicing them into matchsticks. Combine them with the finely chopped kale in a large bowl. Add the walnuts.
In a separate bowl, combine the ingredients for the dressing and whisk until smooth. Pour over the salad ingredients and toss until coated.
Enjoy chilled or at room temperature.
!Thanks for visiting our website. You're using a very old browser and it's preventing this website from displaying correctly. To view this website, please upgrade your browser.