Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette

Course Appetizers

Ingredients in this Recipe

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