Tangy Waldorf Salad
The Waldorf Salad you didn't know you needed
Ingredients
- 6 ounces baby kale
- 2 ounces goat cheese softened
- ½ cup plain yogurt
- 1 apple cored
- 4 celery stalks
- Pecans
Instructions
- Heat large nonstick pan over medium heat; spray pan with nonstick spray.
- Add kale to pan and saute for 3-5 minutes, or just until the kale begins to wilt.
- Transfer kale to 2 serving dishes, and refrigerate.
- In a large bowl, combine goat cheese and yogurt, stirring until thoroughly mixed.
- Chop apple and celery into bite-sized pieces, and add to yogurt mixture.
- Toss well to combine.
- Spread kale into a ring, leaving an opening in the center.
- Divide apple mixture between the two dishes, places it in the center of the kale.
- Refrigerate for another 20 minutes.
- Sprinkle each with half of the pecans.