Annie’s Apricot Salad
Whether it is for a quick lunch, a mid-afternoon pick-me-up and appetizer or the side salad with your main entrée, apricot salad is a nutritious and delicious treat with any meal or even between meals when you just have to have a little bit of something to tide you over until dinner. Read more…
ANNIE’S APRICOT SALAD
The ancient Greeks called the apricot the “golden egg of the sun,” and believed it to have been sent to Earth by the gods for man’s benefit and pleasure. In one sense they were right. Apricots are a delicious fruit treat that are loaded with vitamin A, vitamin C, those much needed antioxidants, potassium, iron, zinc, calcium and manganese as well as many of the trace minerals and great flavor and texture and lots of that needed fiber we need in our diet; and apricots can be used in so many ways, cooked or raw, dried, made into a jam or preserve or a delicious glaze as a snack, a dessert or like one of the ways I enjoy them in a leafy green salad with a ginger and honey dressing.
Here is how to make Annie’s Apricot Salad
In a salad bowl combine and toss together
Romaine lettuce, iceberg lettuce and baby spinach leaves,
(Enough to serve the number of people you plan to serve)
Sliced fresh apricots (1-2 for each person) or you can used canned, drain them well and slice them but fresh is best.
1/2 cup red seedless grapes sliced in half
1/2 cup coarsely chopped walnuts
Crumbled Feta cheese (enough for a liberal garnish)
Serve with a drizzle of ginger and honey dressing and a whole grain roll and butter on the side.