This is a salad that looks good on the plate and is good for you, but the taste is what will sell you. You will crave it. And because it has big, robust flavors, it's perfect for pairing with an Easter ham or roast lamb.
KALE SALAD WITH APPLES, APRICOTS AND MANCHEGO CHEESE
Start to finish: 25 minutes (10 minutes active)
For the dressing:
2 tablespoons cider vinegar
2 tablespoons lemon juice
1/2 cup mayonnaise
2 tablespoons sugar
1/2 teaspoon kosher salt
For the salad:
1 large bunch (about 1 pound) Tuscan kale, stems torn or cut out, leaves torn into small pieces
1/3 cup dried apricots, julienned
1/3 cup pumpkin seeds
2 ounces manchego cheese, grated
1 Pink Lady apple, cored and cut into thin half moons
Ground black pepper
To make 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 information per serving: 230 calories; 110 calories from fat (48 percent of total calories); 12 g fat (3.5 g saturated; 0 g trans fats); 15 mg cholesterol; 26 g carbohydrate; 3 g fiber; 12 g sugar; 9 g protein; 330 mg sodium.
EDITOR'S NOTE: Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including "Soaked, Slathered and Seasoned."