•I typically have a little leftover dressing. If you like a lighter coating of dressing but don’t want to waste any, you may add more kale or greens of choice along with additional add-ins to taste. Alternatively, this salad takes well to the addition of cooked quinoa or wild rice, which also makes it a little extra filling.
•This salad is best eaten the day it is prepared, as the apple and celery give off water, causing leftovers to be mildly soggy. That said, I always eat whatever is left the next day and ratchet up the texture with an extra sprinkle of nuts and seeds.
✓Sprinkle with crumbled feta, goat cheese or blue cheese
✓As an option to sprinkling the salad with toasted and chopped walnuts or pecans, salted or smokehouse almonds, candied pecans, sunflower seeds, and pepitas complement nicely. Salted varieties enhance the flavor, and using a mix or simply going heavy on the nuts/seeds is fine, as extra crunch is never a bad thing!
Recipe variation: Instead of the pecan/walnut option, I’ve also made this salad (and really enjoy it) with a combination of chopped salted almonds and almond butter. In this case, I use 2 lightly rounded tablespoons of almond butter in place of the 1/4 cup chopped walnuts or pecans in the dressing and then sprinkle the salad with 1/4 cup almonds instead of the remaining walnuts or pecans.
Nutritional info per serving: 140 calories (60 from fat), 7g total fat, 0.5g saturated fat, 135mg sodium, 20g carbohydrates, (3 g dietary fiber, 10g sugar), 3g protein.