Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette:

Gena Hamshaw
Food52
June 11, 2012

Ingredients:

  • 2 bunches Curly kale, center ribs and stems removed, washed, dried, and chopped finely
  • 1/4 cup Olive oil
  • 1/4 cup Apricot preserves
  • 1 1/2 tablespoon Apple cider vinegar
  • 1 1/2 tablespoon Freshly squeezed lemon juice
  • 1/2 teaspoon Sea salt
  • 1 pinch Black pepper
  • 1 cup Puy or beluga lentils, (substitute brown lentils if they’re what you have), rinsed and picked over
  • 1 cup Red cabbage, shredded

Directions, here!

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