Harvest Waldorf Kale Salad with Maple Vinaigrette

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Vinaigrette Ingredients

1/2 cup reduced-fat sour cream

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

2 tablespoons Maple syrup

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Salad Ingredients

4 Gala or Fuji apples, chopped (I used Honeycrisp)

3 carrots, shaved into ribbons

3 cups shredded rotisserie chicken

3 cups chopped or shredded kale

1 cup toasted walnuts

1/2 cup crumbled blue cheese

Salt & pepper to taste

For dressing: In a small bowl, whisk together all ingredients. Cover and refrigerate for up to 2 days.

For salad: In large bowl, toss together all ingredients. Divide among serving plates, and drizzle with dressing; serve immediately.

Makes 4 - 6 servings