Ingredients
1
bunch (8 oz) fresh kale, stems removed, cut into very thin strips (about 6 cups)
1
medium crisp apple, cut into julienne (matchstick-cut) strips (about 1 1/2 cups)
1/2
medium red onion, sliced
3
tablespoons red wine vinegar
3
tablespoons lime juice
2
tablespoons honey
1
tablespoon olive oil
2
teaspoons gluten-free Worcestershire sauce
1/2
teaspoon pepper
Preparation
In large bowl, toss salad ingredients to mix.
In small bowl, mix dressing ingredients until well blended. Pour dressing over salad; toss to thoroughly coat. Let stand at room temperature 1 hour to blend flavors; stirring occasionally. Cover and refrigerate until serving time or overnight.
