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 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 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
SHALLOTS, SHRIMP, AND ORANGES WITH APRICOT GLAZE
Delicate shallots lend a mild, oniony bite to sweet shrimp and oranges in these skewers that benefit from a liberal slathering of an apricot-Dijon vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Stir together jam, vinegar, Dijon, and 1 teaspoon salt and 1/2 teaspoon pepper.
- Thread some skewers with shrimp, others with oranges, and others with shallots. Season with salt and pepper.
- Grill shrimp and orange skewers for 3 to 6 minutes and shallot skewers for 6 to 9 minutes, turning all skewers frequently and brushing generously with glaze.
SPINACH SALAD WITH APRICOT VINAIGRETTE
Make and share this Spinach Salad with Apricot Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the vinaigrette: Add all the vinaigrette ingredients to a small bowl; whisk until well blended; set aside.
- To make salad: Add all salad ingredients to a large bowl; toss to mix.
- Drizzle Apricot Vinaigrette over salad; toss to coat.
- Season to taste with salt/pepper if needed.
Nutrition Facts : Calories 362.1, Fat 29.6, SaturatedFat 6.8, Cholesterol 15, Sodium 337.9, Carbohydrate 21.1, Fiber 5.9, Sugar 12.2, Protein 8
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.
GREEN BEAN SALAD WITH APRICOT VINAIGRETTE
Categories Salad Side Low Fat High Fiber Apricot Papaya Pistachio Green Bean Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)
- Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
- Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.
APRICOT VINAIGRETTE
Make and share this Apricot Vinaigrette recipe from Food.com.
Provided by Debbwl
Categories Salad Dressings
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In blender, combine first 5 ingredients; blend until smooth. With blender running, slowly add loive oill; blend until smooth.
COUNTRY HAM AND CHEDDAR PIE WITH WHOLE GRAIN MUSTARD AND GREENS WITH APRICOT VINAIGRETTE AND ALMONDS
Steps:
- For the pie: Place a rack in the center of the oven and preheat to 400 degrees F. Line a half-sheet pan with parchment paper. Set aside.
- Unfold or unroll one sheet of the puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. Place the pastry on the prepared baking sheet and brush the pastry from edge to edge with prepared egg wash. Combine the mustard, apricot jam and a generous amount of black pepper in a small bowl, and spread over the egg wash, leaving about an inch border between the mustard and the edge of pastry. Place the ham evenly over the mustard and then evenly spread the cheese over the ham.
- Roll out the second piece of puff pastry as the first, increasing the size by about 1/2-inch on each side. Gently place it on top of the ham and cheese and press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating a thick crust. Press the edges with the tines of a fork. Dip the fork in flour if it sticks to the puff pastry during pressing. Lightly brush a layer of egg wash over the top and edges of the pie. Cut a few small slits into the top of the pie and bake until cooked through and golden brown, 30 minutes.
- For the greens: Whisk together the vinegar and jam in a small bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified. Put the greens in large bowl, toss with the vinaigrette, divide among the plates and top with the almonds.
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A SUBTLE APRICOT VINAIGRETTE » NOT ENTIRELY AVERAGE
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Cuisine AmericanTotal Time 15 minsCategory SaladCalories 47 per serving
- Place apricots and vinegar in a small saucepan and bring to a boil. Boil 2 minutes. Off heat and allow to stand for 10 minutes. Strain into a small bowl, reserving apricots.
- Toss 1 head of butter lettuce with 2 bunches of fresh watercress, 2 scallions thinly sliced, 1/4 cup fresh torn dill, and 1 Persian cucumber also thinly sliced. Use 1/3 of a cup of the Apricot Vinaigrette and use your hands to toss all and coat all of the butter lettuce well. Plate. Top with crumbled Feta cheese, additional Apricot Vinaigrette, and fresh cracked black pepper.
APRICOT VINAIGRETTE RECIPE-HOW TO MAKE APRICOT VINAIGRETTE
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Servings 4Estimated Reading Time 1 minCategory SaladTotal Time 10 mins
- Finely chop apricots. In a small bowl, mix together oil, mustard, and 1 tablespoon apricot vinegar.
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- Place the couscous in a serving bowl. Pour 1½ cups hot tap water over the top. Cover and let stand for 5 minutes.
- Meanwhile, warm the preserves in a small saucepan over medium heat. Remove from heat and whisk in the oil, vinegar, 1 teaspoon salt, and ¼ teaspoon pepper.
CARROT, RADISH, AND BEET SALAD WITH APRICOT VINAIGRETTE ...
From alive.com
Category SaladCalories 190 per servingTotal Time 35 mins
- For salad dressing, to small saucepan, add apricots and vinegar and place over medium heat. Bring to a simmer, remove from heat, and let sit for 5 minutes.
- In medium bowl, whisk together shallot, mustard, and salt. Using slotted spoon, transfer apricots to mustard mixture. Whisk in 2 tsp (10 mL) apricot-infused vinegar along with olive oil until a homogenous vinaigrette forms. Reserve remaining vinegar for another use. Set vinaigrette aside or refrigerate in airtight container until ready to use.
- Arrange carrots, radishes, beets, watercress, mint, and oranges on serving platter. Drizzle with dressing and garnish with olives and pistachios or pumpkin seeds.
GOLDEN BEET SALAD WITH APRICOT VINAIGRETTE RECIPE - EATINGWELL
From eatingwell.com
5/5
- To prepare vinaigrette: Combine apricots and boiling water in a 1-cup glass measuring cup. Let stand until softened, about 10 minutes.
- Heat a small skillet over medium-high heat. Add cumin seeds and toast, shaking the pan every 5 seconds, until they start to crackle and smell very nutty, 30 seconds to 1 minute. Immediately transfer to a blender.
- Add 1/4 cup oil, vinegar, cilantro, ginger, chile and 1/4 teaspoon salt. Add the apricots and 1/4 cup of the soaking liquid (reserve the remaining liquid). Blend until smooth.
- To prepare salad: Heat oil in a large skillet over medium-high heat. Add mustard seeds, cover and cook until they stop popping, about 30 seconds. Add beets, reduce heat to medium and cook, stirring, until the beets are light brown in spots, about 10 minutes. Add ginger and the remaining soaking liquid; stir well. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the beets are fork-tender, 10 to 15 minutes. Stir in mango, pistachios and salt. Remove from heat.
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