Apricot-Spinach Salad

Yields Makes 6 appetizer or 4 main-dish servings

Ingredients

 1 cup walnut or pecan halves
 1/3 cup seasoned rice vinegar
 1 tablespoon olive oil or salad oil
 1 teaspoon grated lemon peel
 1 pound firm-ripe apricots, pitted and sliced
 3/4 pound baby spinach leaves, rinsed and crisped
 1/4 pound blue cheese, crumbled
  Fresh-ground pepper
Nutrition Facts

Servings 0

Amount Per Serving
Calories 251Calories from Fat 65
% Daily Value *
Total Fat 18g28%
Saturated Fat 4.8g24%
Cholesterol 14mg5%
Sodium 572mg24%
Total Carbohydrate 16g6%
Dietary Fiber 3.2g13%
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In an 8- to 10-inch frying pan over medium heat, shake the walnuts until they are lightly browned, about 5 minutes. Pour from pan.

Step 2
2

In a wide salad bowl, mix vinegar, oil, and lemon peel. Add apricots and spinach leaves, and mix to coat fruit and greens with dressing. Sprinkle salad with the nuts and cheese. Season to taste with pepper.

Step 3
3

Nutritional analysis per appetizer serving.

Ingredients

 1 cup walnut or pecan halves
 1/3 cup seasoned rice vinegar
 1 tablespoon olive oil or salad oil
 1 teaspoon grated lemon peel
 1 pound firm-ripe apricots, pitted and sliced
 3/4 pound baby spinach leaves, rinsed and crisped
 1/4 pound blue cheese, crumbled
  Fresh-ground pepper

Directions

Step 1
1

In an 8- to 10-inch frying pan over medium heat, shake the walnuts until they are lightly browned, about 5 minutes. Pour from pan.

Step 2
2

In a wide salad bowl, mix vinegar, oil, and lemon peel. Add apricots and spinach leaves, and mix to coat fruit and greens with dressing. Sprinkle salad with the nuts and cheese. Season to taste with pepper.

Step 3
3

Nutritional analysis per appetizer serving.

Apricot-Spinach Salad
IngredientsDirections

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