Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Curly kale (2 bunches)
- Puy or beluga lentils (1 cup)
- Red cabbage (1 cup)
- Condiments
- Apple cider vinegar (1 1/2 tablespoon)
- Apricot preserves (1/4 cup)
- Cooking & Baking
- Black pepper (1 pinch)
- Olive oil (1/4 cup)
- Sea salt (1/2 teaspoon)
- Drinks
- Lemon juice, Freshly squeezed (1 1/2 tablespoon)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published June 12, 2012 (8 months ago).
20 people saved this recipe.
