1 bunch (8 oz) fresh kale, ribs removed, leaves thinly sliced (6 cups)
1 Granny Smith apple, thinly sliced
1/4 cup dried tart cherries
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1 tablespoon cider vinegar
1 tablespoon honey
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
2 tablespoons coarsely chopped walnuts, toasted
2 tablespoons crumbled blue cheese
APPLE-WALNUT-CHERRY KALE SALAD
- In PYREX® GLASS MIXING BOWL, mix kale, apple, cherries, lemon juice, 1 tablespoon of the oil and the salt.
- In a small bowl, beat vinegar, honey, pepper and pepper sauce with whisk. Slowly add remaining 1 tablespoon oil while continuing to beat. Pour vinaigrette over kale mixture; toss to coat. Top with walnuts and blue cheese. Serve immediately.