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APRICOT-SPINACH
SALAD
Prep and cook time:
About 30 minutes
Makes 6 appetizers or 4 main-dish servings
1 cup walnut or pecan
halves
1/3 cup seasoned rice vinegar
1 tablespoon olive oil or salad oil
1 teaspoon grated lemon peel
1/2 pound B&R Farms Dried Apricots (soak till double in size)
3/4 pound baby spinach leaves, rinsed and crisped
1/4 pound blue cheese, crumbled
Fresh-ground pepper
1. In an 8 to 10 inch frying pan over medium heat, stir the walnuts until
they are lightly browned, about 5 minutes. Pour from pan.
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.
Per appetizer serving:251
cal., 65%(162 cal) from fat; 9 g protein; 18 g fat (4.8 g sat.); 16 g
carbo (3.2 g fiber); 572 mg sodium; 14 mg chol.
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