Kale, Carrot and Apple Salad Recipe

10 cups lacinato kale, coarsely chopped, about 2 large bunches with stems removed
2 sweet/tart apples, such as Honeycrisp or Pink Lady, diced
3 cups carrots, loosely packed coarsely shredded, approximately 4-6 carrots
1 cup radishes, coarsely shredded, about 1 bunch
1 bunch Italian parsley, coarsely chopped
1 shallot clove, chopped
1⁄3 cup apple cider vinegar
3 tablespoons olive oil
1 1⁄2 tablespoons Dijon Mustard
2 teaspoons pure maple syrup
1⁄2 teaspoon salt
  black pepper, to taste
  1. Toss kale, apples, carrots, radishes and parsley in a large bowl.
  2. Puree shallot, vinegar, oil, mustard, maple syrup, salt and pepper in a blender or mini food processor until smooth and creamy.
  3. Portion salad and dressing into three equal amounts.
  4. Drizzle one third of dressing over one third of the salad and toss to coat.

Tip: This recipe makes enough for dinners on Tuesday and Wednesday nights as well. Put salad leftovers in a glass storage container, cover dressing, and refrigerate. Before serving the salad, bring dressing to room temperature and toss with the salad