Kale and mayo? And raisins? Not the first ingredients that come to mind when contemplating that bunch of kale. You’re giving kale the Waldorf salad treatment, in a way, and, in fact, in the Fall, when apples are in season, make this again, with apple pieces. If you know someone who swears they don’t like kale, give them a taste of this salad–chances are they’ll eat their words, er, kale…

4 -5 c stemmed, chopped kale
1/4 c chopped scallions or red onion
4 – 5 T raisins or other dried fruit
1/2 c Greek-style yogurt
1/4 c mayonnaise
1 t lemon zest
2 T lemon juice
salt and pepper, to taste
3 – 4 T sunflower seeds, pine nuts, or chopped walnuts

1. Combine kale, scallions, and raisins in a serving bowl.

2. Mix yoghurt, mayo, lemon zest, lemon juice, salt, and pepper. Add to kale mixture and stir together. Taste and adjust, if necessary.

3. Refrigerate for 2 hours and up to 8 hours, if possible. Add sunflower seeds and gently toss before serving.