|Spinach Apricot Salad|
1 - cup boiling water
1 - (6-ounce) package dried apricot halves
1 - pound fresh spinach or 1 (10-ounce) package fresh spinach
3 - tablespoons cider vinegar
3 - tablespoons apricot preserves
1/2 - cup vegetable oil
3/4 - cup coarsely chopped macadamia nuts, toasted
- Pour boiling water over apricots, let stand 30 minutes. Drain well, set aside
- Remove stems from spinach, wash leaves thoroughly, and pat dry. Tear int bite-size pieces. Set aside
- Combine vinegar and preserves in container of an electric blender, process until smooth, stopping once to scrape down sides. With blender on high, gradually add oil in a slow, steady stream.
- Combine spinach, half of apricots, half on nuts, and dressing, and toss gently. Sprinkle server immediately.
Yield: 8 servings
Recipe By: Linda Magers
From: Clemmons, North Carolina
Book: Southern Living