MIXED GREENS WITH APRICOT VINAIGRETTE AND ALMONDS
"I used apricot preserves to sweeten a basic vinaigrette," says Bobby.
Provided by Bobby Flay
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
- Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.
APRICOT SALAD
Colorful gelatin salad adds a spot of brightness to any table. It blends well with this holiday feast. We children didn't know if it should be a salad or dessert, with its smooth texture and delicate flavor.-Fae Fisher, Callao, Virginia
Provided by Taste of Home
Categories Desserts Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate., When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves.
Nutrition Facts : Calories 235 calories, Fat 11g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 121mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.
APRICOT SALAD
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
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 ORANGE VINAIGRETTE
This sweet and tangy citrus dressing perks up any salad, lending appeal to even a simple blend of mixed greens. Diana Rios - Lytle, Texas
Provided by Taste of Home
Categories Lunch
Time 5m
Yield about 3/4 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving.
Nutrition Facts : Calories 78 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
APRICOT SALAD DRESSING
Here's a healthy and gluten free Apricot Salad Dressing made with olive oil, apple cider vinegar, lemon juice and sweetened with stevia. http://www.elanaspantry.com/food-light-and-apricot-salad-dressing/
Provided by Elanas Pantry
Categories Salad Dressings
Time 7m
Yield 1 batch, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a Vita-Mix (or other high speed blender) and blend on highest setting until smooth.
- Serve over fresh garden greens.
- Enjoy!
Nutrition Facts : Calories 252.2, Fat 27.1, SaturatedFat 3.7, Sodium 319.9, Carbohydrate 2.9, Fiber 0.5, Sugar 1.9, Protein 0.4
APRICOT DRESSING
Make and share this Apricot Dressing recipe from Food.com.
Provided by Geema
Categories Salad Dressings
Time 10m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Process all ingredients in a blender until smooth.
- Chill for at least 2 hours and serve over the salad of your choice.
Nutrition Facts : Calories 46.8, Fat 0.6, SaturatedFat 0.4, Cholesterol 1.3, Sodium 18.4, Carbohydrate 11, Fiber 0.4, Sugar 10.4, Protein 0.2
APRICOT VINAIGRETTE DRESSING
Apricot preserves sweetly flavor this bright apricot vinaigrette. It may become your favorite dressing!
Provided by Rachel Gurk
Categories Salad Dressings & Toppings
Time 5m
Number Of Ingredients 6
Steps:
- In a small bowl or jar, warm preserves in microwave for 20 seconds to liquify.
- Whisk in remaining ingredients until emulsified.
- Use immediately or store in refrigerator for up to 4 days. Allow to come to room temperature before using and shake well.
Nutrition Facts : ServingSize 2 tablespoons, Calories 170 kcal, Carbohydrate 13 g, Fat 14 g, SaturatedFat 2 g, Sodium 157 mg, Sugar 9 g, UnsaturatedFat 11 g
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.
SINGAPOREAN SLAW SALAD WITH SALTED APRICOT DRESSING
Provided by Food Network
Time 3h
Yield 4 servings
Number Of Ingredients 33
Steps:
- In a medium bowl, soak green onions in ice water to keep crisp. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 400 degrees F. Add half of the julienned taro root to the oil. Fry about 2 minutes, or until crisp and light gold in color. Remove taro slices from oil, drain on paper towels, and lightly salt. Repeat with remaining taro root.
- Bring oil back up to 400 degrees F. Add half the vermicelli to the oil and fry until the noodles start to curl, about 2 or 3 seconds.. Remove the vermicelli from the oil, drain on paper towel and lightly salt. Fry the remaining vermicelli.
- Remove the julienned green onion from the ice water and drain on paper towels. Divide the vermicelli equally among 4 serving plates. Divide and arrange the julienned green onions, cucumber, carrot, jicama, and diced tomatoes evenly over vermicelli. Top salads with the pickled onions and the fried taro root.
- Sprinkle 1 teaspoon toasted sesame seeds and 1 1/2 teaspoons crushed peanuts over each salad. In a small bowl, combine the edible flower petals, fennel seedlings, daikon sprouts, and fried shallots. Divide the flower-sprout-shallot mixture evenly among salad plates. Serve the salads with the Salted Apricot Dressing alongside.
- In a small saucepan add the rice wine vinegar and water and over medium heat, bring the mixture to a boil. Add the salt, black peppercorns, fennel seeds, bay leaf, and thyme to the saucepan and boil another 5 minutes. In a medium nonreactive bowl, combine the julienned red onion and the hot vinegar mixture. Toss gently to coat and let sit for at least 1 hour.
- In a blender, add the salted apricot paste, rice wine vinegar, mirin, Dashi, Onion Oil, sugar, ginger, and the salt. Blend until smooth, about 30 seconds.
THREE BEAN SALAD WITH CHILI-APRICOT DRESSING
Provided by Food Network
Yield 8 servings
Number Of Ingredients 15
Steps:
- For Chili-Apricot Dressing: COMBINE apricot preserves, balsamic vinegar, lime juice, cumin and chili powder in a large mixing bowl.
- STIR-IN well drained chick peas, kidney beans, black beans, bell peppers, red onion and cilantro, mixing until blended. Season to taste with salt and pepper.
- To serve: DIVIDE salad greens evenly among 8 salad plates. Scoop 1/2 cup bean salad onto center of greens. Garnish with additional sprigs of cilantro, if desired.
APRICOT SALAD DRESSING
Super easy and super tasty! Recipe from Cooking Light March 2010. They recommend serving it over a salad of mixed greens, raspberries, goat cheese, almonds and chicken breast.
Provided by januarybride
Categories Salad Dressings
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together first 5 ingredients.
- Whisk in olive oil and serve.
Nutrition Facts : Calories 144.7, Fat 13.6, SaturatedFat 1.9, Sodium 163.7, Carbohydrate 6.6, Fiber 0.1, Sugar 3.7, Protein 0.1
CREAMY APRICOT DRESSING
Here is an easy and different salad dressing from a Super Food Ideas magazine. I like to serve it over a chicken and green salad.
Provided by katew
Categories < 15 Mins
Time 2m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in screw top jar.
- Add salt and pepper to taste.
- Shake furiously.
- Pour over salad.
Nutrition Facts : Calories 159.2, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 278.9, Carbohydrate 11, Fiber 0.1, Sugar 4.1, Protein 0.4
FRUIT SALAD WITH APRICOT DRESSING
When I serve this lovely refreshing salad for picnics and holidays, the bowl empties fast. -Carol Lambert, El Dorado, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 26 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high until slightly thickened, 4-6 minutes, stirring every 2 minutes. Stir in the vanilla. Refrigerate. , In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 3g fiber), Protein 1g protein.
GINGER-APRICOT TOSSED SALAD
This dish is a nice change from ordinary green salad and is elegant enough for company. The dressing is one of my favorites. Its sweetness complements the crisp greens and crunchy green beans. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings (3/4 cup salad dressing).
Number Of Ingredients 11
Steps:
- Process first 7 ingredients in a blender until smooth. Fill a 6-qt. stockpot two-thirds full with water and bring to a boil. Add beans; cook, uncovered, until crisp-tender, 8-10 minutes., Remove beans and immediately drop into ice water. Drain and pat dry. In a salad bowl, combine salad greens, mango and beans. Sprinkle with peanuts. Serve with dressing.
Nutrition Facts : Calories 181 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 7g fiber), Protein 5g protein.
FRUIT SALAD WITH APRICOT DRESSING
Make and share this Fruit Salad with Apricot Dressing recipe from Food.com.
Provided by ratherbeswimmin
Categories Pineapple
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- In a microwave safe bowl, add together the sugar, cornstarch and apricot nectar; mix until smooth.
- Microwave on HIGH for 6-8 minutes or until slightly thickened, stirring every 2 minutes.
- Stir in the vanilla.
- Refrigerate.
- In a large bowl, combine the fruit.
- Drizzle with dressing; gently toss to coat.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 232.8, Fat 0.6, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 59.8, Fiber 5.2, Sugar 45.5, Protein 1.8
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