Apricot Cloud Salad Food

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APRICOT SALAD



Apricot Salad image

This is a great salad for the holidays due to the very festive orange color.

Provided by Cindy Carnes

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Yield 18

Number Of Ingredients 9

1 (6 ounce) package apricot flavored Jell-O® mix
⅔ cup white sugar
⅔ cup water
2 (4 ounce) jars apricot baby food
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup chopped pecans
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
  • In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
  • Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.

Nutrition Facts : Calories 256 calories, Carbohydrate 37.8 g, Cholesterol 21.1 mg, Fat 10.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 102.6 mg, Sugar 35 g

APRICOT DELIGHT ~ (OR PEACH)



Apricot Delight ~ (Or Peach) image

I love this salad, and I've made it with both peach and apricot jello, and love them both. Quite refreshing! It's a great salad for a pot luck. Enjoy!

Provided by Cassie *

Categories     Other Desserts

Time 15m

Number Of Ingredients 7

1 (15 oz.) crushed pineapple in its own juice
1 large box apricot jello - or can use peach
1 - 8 oz cream cheese, softened
1/2 c sugar
1 large jar - apricot baby food or can use peach
1 - 8 oz cool whip
1/2 c chopped, walnuts

Steps:

  • 1. In a medium sauce pan, bring the pineapple and juice to a boil - stir in jello until dissolved and simmer for 5 minutes. Set aside to cool.
  • 2. In large bowl, beat the cream cheese and sugar together until well blended. Add the pineapple mixture and baby food, then mix until well blended.
  • 3. Fold in cool whip & nuts.
  • 4. Spread into a 9 x 13 baking dish and refrigerate until set.
  • 5. Serve salad as is or with whipped cream. I sometimes sprinkle nuts on top, before refrigerating. Enjoy! I find this salad refreshing.

BARLEY-APRICOT SALAD



Barley-Apricot Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 cups chicken or vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 cup chopped dried apricots
1/2 cup sliced almonds, toasted
1/2 cup chopped flat-leaf parsley
1/2 teaspoon ground cinnamon
1 scallion (white and green parts), thinly sliced
1/4 cup freshly squeezed lemon juice
2 teaspoons honey
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more.
  • Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  • Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the remaining salad ingredients and dressing. Serve warm or at room temperature.

Nutrition Facts : Calories 440 calorie, Fat 22 grams, SaturatedFat 2 grams, Cholesterol 0 grams, Carbohydrate 57 grams, Fiber 9 grams, Protein 11 grams

APRICOT CLOUD SALAD



Apricot Cloud Salad image

Make and share this Apricot Cloud Salad recipe from Food.com.

Provided by Dienia B.

Categories     Gelatin

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 (20 ounce) can apricots, drained liquid saved
1 (6 ounce) box lemon Jell-O gelatin
1/4 cup sugar
2 1/2 cups boiling water
1 cup cream, whipping

Steps:

  • Drain apricots, reserving 1-1/2 cups liquid.
  • Puree apricots in a blender.
  • Dissolve Jell-O and sugar in boiling water.
  • Stir in reserved apricot syrup.
  • Chill until cooled.
  • Blend in apricots and chill until slightly thickened.
  • Fold in whipped cream.
  • Put in pan and chill.

SPINACH AND QUINOA SALAD WITH DRIED APRICOTS



Spinach and Quinoa Salad with Dried Apricots image

This salad is so, so, SO pretty, and a cool example of how quinoa can play a supporting role in a salad. The play of leafy greens against the quinoa, punctuated by the tart chewiness of the dried apricots, the bite of the onion and the tanginess of the dressing, makes for a very exciting salad.

Provided by Katie Workman

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 cup quinoa
2 cups low-sodium vegetable broth
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
6 cups roughly chopped baby spinach
1 cup diced dried apricots
1/2 cup slivered red onion
1/2 cup roughly chopped fresh flat-leaf parsley leaves, optional
3/4 cup crumbled goat or feta cheese

Steps:

  • Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat, then add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a simmer over high heat, then reduce the heat to medium low and simmer, covered, for 15 to 18 minutes, until all of the water is absorbed.
  • Spread the cooked quinoa out on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper.
  • In a large serving bowl, mix together the spinach, apricots, onion and parsley if using and toss with the dressing. Lightly toss in the cooled quinoa. Sprinkle with the cheese and serve.

GRAPEFRUIT, ORANGE & APRICOT SALAD



Grapefruit, orange & apricot salad image

A super-simple fruit salad for breakfast and beyond, sweetened with honey and packed with nutrients

Provided by Good Food team

Categories     Breakfast, Brunch

Time 10m

Number Of Ingredients 4

2 grapefruit , peel and pith cut away
4 oranges , peel and pith cut away
4 apricots , stoned and sliced
1 tbsp clear honey

Steps:

  • Segment the grapefruits and oranges into a large bowl to catch the juices. Stir in the apricots and honey, and serve.

Nutrition Facts : Calories 83 calories, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein

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