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https://homeiswheretheboatis.net/2014/11/05/harvest-waldorf-kale-salad-with-maple-vinaigrette/
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