Apricot Berry And Jícama Salad With Honey Lime Dressing Food

WHITE CHICORY SALAD WITH APRICOT DRESSING AND GRILLED WHOLE WHEAT PITA CROUTONS

Steps:

• For the apricot dressing: In a bowl, whisk together the vinegar, mustard, apricot puree, honey and some salt and pepper. Slowly whisk in the olive oil until thickened. Set aside.
• For the pita croutons: Heat a grill to high. Brush the pitas on one side with oil and season with salt and pepper. Grill until golden brown on both sides, about 1 minute per side. Cut into thin triangles.
• For the chicory salad: Put the frisee, arugula, almonds, croutons, and about three-quarters of the fontina in a large bowl. Season with salt and pepper. Drizzle some of the dressing around the side of the bowl and toss the greens to coat. Taste and add salt and pepper if desired. Top with remaining cheese, a drizzle of dressing, and the chives, and serve.

APRICOT, BERRY, AND JíCAMA SALAD WITH HONEY-LIME DRESSING

Steps:

• Combine first 6 ingredients in large bowl. Whisk lime juice, honey, and oil in small bowl to blend. Season to taste with salt and pepper. Pour dressing over fruit mixture; toss gently to coat. Divide salad among 6 plates. Sprinkle with sunflower seeds and serve.

LETTUCE WITH APRICOT SALAD AND HONEY-RASPBERRY DRESSING

Steps:

• Tear lettuce into bite-sized pieces. Place in bowl and sprinkle with apricots.
• Process olive oil, vinegar, honey and onion or shallot.
• Pour dressing over lettuce and toss. Season with salt and pepper.
• Arrange over Boston lettuce on individual plates. Spoon lettuce/apricot mixture over.

JICAMA-LIME SALAD

Steps:

• Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
• Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
• Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
• Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

APRICOT SALAD DRESSING

Steps:

• Mix together first 5 ingredients.
• Whisk in olive oil and serve.

JICAMA SALAD WITH CILANTRO AND LIME

Steps:

• Combine the julienned jicama, chopped cilantro, and salt and pepper in a large bowl. Sprinkle with lime juice and toss to coat. Refrigerate until ready to serve.

SHRIMP, JíCAMA, AND APRICOT SALAD

Steps:

• Halve shrimp lengthwise by cutting down middle of backs and cook in a saucepan of boiling salted water, stirring occasionally, until just cooked through, 1 to 2 minutes. Drain in a colander and spread on a large plate to cool.
• Whisk together vinegar, garlic, ginger, and oil, then add shrimp and remaining ingredients and toss to combine well. Season salad with salt and pepper.
• These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

HONEY-LIME BERRY SALAD

Steps:

• In a large bowl, combine strawberries, blueberries and apples. In a small bowl, whisk lime juice, honey and mint. Pour over fruit; toss to coat.

APRICOT DRESSING

Steps:

• Process all ingredients in a blender until smooth.
• Chill for at least 2 hours and serve over the salad of your choice.