Serves 4.

For the Cilantro Vinaigrette
1 bunch Red Dog cilantro, roughly chopped
1 bunch scallions, roughly chopped
2 cloves garlic
1/2 cup olive oil
2 tablespoons fresh grapefruit juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a blender or food processor, combine vinaigrette ingredients and purée until smooth. Pause to scrape down the sides of the container, if needed, to keep everything incorporated.

For the Kale Salad
1 bag Red Dog stir fry mix, thinly sliced into ribbons
1 green apple, quartered, cored, and thinly sliced
1/2 cup toasted pecans, roughly chopped
Red pepper flakes

In a large bowl, combine kale and apple. Add about one-third of the dressing, toss to coat. Add more dressing, to taste, and toss until thoroughly coated. Use your hands to massage the dressing into the kale, then let sit for 15 minutes to allow the kale to soften. Top with pecans and red pepper flakes, to taste.