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Romaine and Apricot Salad Recipe

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This recipe for Romaine and Apricot Salad is from The Northeast First Friday Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vinaigrette
3 tablespoons all fruit apricot preserves
3 tablespoons white wine vinegar
1/3 cup vegetable oil
Salt and freshly ground pepper

Salad
1 bag (8 oz) chopped romaine lettuce (7-8 cups)
1 bag (12 oz) broccoli slaw mix (3 cups)
1 cup cherry tomatoes cut in half
1/2 cup dried apricots cut into quarters or smaller
1/2 cup toasted sliced almonds
Directions:
Directions:
Vinaigrette
Put apricot preserves in glass measuring glass and heat in microwave (on high for about 15 seconds) until softened. Whisk in vinegar and oil and season with salt and pepper to taste.

Salad
Place lettuce, slaw, tomatoes, apricots and almonds in a large bowl, mix and add vinaigrette. Toss and serve at once. If serving later, add apricots and almonds, toss with vinaigrette right before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This is super easy and good. The vinaigrette is also good on slaw and meats.

 

 

 

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