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Lilly’s Table

 
 
Brie Portobellos
© Lillys-Table.com Photo of Apricot Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Apricot Salad

from Brie Portobellos with Purslane Corn and Apricot Salad, the Week of July 28, 2013.
View the next recipe for this meal.

The maple syrup dressing lightly kisses the summer sweetened apricot on top of bitter arugula with toasty almonds. Substitute your favorite greens, nuts, or even add a sprinkle of your favorite cheese.

Ingredients

  • 1 tablespoon maple syrup
  • 1 tablespoon white wine vinegar
  • ½ teaspoon dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 apricots
  • 2 cups arugula, or your favorite baby green, washed & dried
  • ¼ cup sliced almonds, toasted*

Serving Size: 2 People

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Preparation Instructions

Whisk together the maple syrup, vinegar, mustard and olive oil.

Cut the apricots in half, remove the pit and cut into thin slices. Arrange the apricots on top of the greens, drizzle on the dressing and sprinkle on the nuts.