I don’t do well with chaos and transitions; but that’s exactly what I’ve had to contend with these past couple of days.
See, the bathroom is being renovated; this needed to happen, but I wasn’t prepared the mess and upheaval that came with the process.
I thought about checking into a hotel for a few days – but luckily, I can recognize when I’m being a tad dramatic.
The repairs took just a few days, and the new bathroom is nice – almost worth the inconvenience.
This weekend was settling, all we did was put up the Christmas tree.
And for dinner both nights we made salad; a hasty salad – put together using stuff from around the house; apples, nuts, raisins and arugula.
The arugula, apple and walnuts salad is a take on Waldorf salad, based on this variation using Kale.
I love this salad, especially the dressing which uses apples, raisins and walnuts.
The dressing is creamy and tangy from the vinegar; and the salad is crisp, crunchy, sweet and tangy.

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Arugula, Apple & Walnuts Salad
INGREDIENTS

• 4 cups packed arugula leaves, with stems removed
• I large red apple, chopped and divided
• 1 cup thinly sliced celery
• ½ cup walnuts, toasted and chopped, divided
• ¼ cup plus 2 tablespoons raisins, divided
• 2 tablespoons Dijon mustard
• 2 tablespoons water, more if needed
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon sea salt

DIRECTIONS

1. In a large bowl toss arugula with the celery
2. Add half the apple, 1/4 cups of walnuts and 1/4 cup of raisins.
3. Put the remaining half of the apple in a blender along with 1/4 cup walnuts, 2 tablespoons raisins, mustard, water, vinegar and salt.
4. Purée until well combined and slightly thick, adding water if needed to thin.
5. Pour dressing over kale salad and toss to combine.
6. Enjoy

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