Friday, April 1, 2011

Spinach Apricot Salad

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


Step 1
- Pour boiling water over apricots, let stand 30 minutes. Drain well, set aside

Step 2
- Remove stems from spinach, wash leaves thoroughly, and pat dry. Tear int bite-size pieces. Set aside

Step 3
- 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.

Step 4
- 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
Page: 299

1 comment:

  1. What an interesting salad, I never had Apricots in mine..looks refreshing and beautiful! Fantastic photo too! Thanks for sharing and Happy Mother's day!



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