Servings: 8

10 kale leaves stems removed and chopped into bite size pieces 10 kale leaves stems removed and chopped into bite size pieces
1 large Fuji apple chopped 1 large Fuji apple chopped
Dressing: subheading: Dressing:
Vidallia onion chopped 1 cup Vidallia onion chopped 1 cup
¾ C apple cider vinegar ¾ C apple cider vinegar
⅓ c sugar scant ⅓ c sugar scant
⅓ c olive oil scant ⅓ c olive oil scant

Combine all dressing ingredients and refrigerate a few hours minimum  or can be made ahead the day before.
4 to 6 hours before serving pour dressing  over kale and apples toss well to coat leaves well.
Toss again every so often.

You can vary fruit and vinegars, such as red wine vinegar with dried cherries. And or top with cheese such as feta right before serving.  You can vary fruit and vinegars, such as red wine vinegar with dried cherries. And or top with cheese such as feta right before serving.