2 tablespoons cider vinegar
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2 tablespoons lemon juice
½ cup mayonnaise
2 tablespoons sugar
½ teaspoon kosher salt
1 large bunch (about 1 pound) Tuscan kale, stems torn or cut out, leaves torn into small pieces
⅓ cup dried apricots, julienned
⅓ cup pumpkin seeds
2 ounces manchego cheese, grated
1 Pink Lady apple, cored and cut into thin half moons
Ground black pepper
For the dressing: In a large bowl whisk together the vinegar, lemon juice, mayonnaise, sugar and salt. Add the kale and toss to coat well, then set aside for 10 minutes. After 10 minutes, toss again to coat well.
Sprinkle the apricots, pumpkin seeds and cheese over the dressed kale. Toss again to evenly distribute. Season with pepper and additional salt, if needed. Fan thin slices of apple over the top of the salad and serve.
Nutrition values per serving: 230 calories, 12 g fat (3.5 g saturated), 26 g carbohydrates, 3 g fiber, 12 g sugar, 9 g protein, 15 mg cholesterol; 330 mg sodium.
Elizabeth Karmel for The Associated Press