Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette

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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 tablespoons Apple cider vinegar
  •   1 1/2 tablespoons 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

Instructions

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