Apricot-Spinach Salad

Sunset
Makes 6 appetizer or 4 main-dish servings

Ingredients

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1 cup walnut or pecan halves
1/3 cup seasoned rice vinegar
1 tablespoon olive oil or salad oil
1 teaspoon grated lemon peel
1 pound firm-ripe apricots, pitted and sliced
3/4 pound baby spinach leaves, rinsed and crisped
1/4 pound blue cheese, crumbled
Fresh-ground pepper

Preparation

1. In an 8- to 10-inch frying pan over medium heat, shake the walnuts until they are lightly browned, about 5 minutes. Pour from pan.

2. In a wide salad bowl, mix vinegar, oil, and lemon peel. Add apricots and spinach leaves, and mix to coat fruit and greens with dressing. Sprinkle salad with the nuts and cheese. Season to taste with pepper.

Nutritional analysis per appetizer serving.

Created date

October 2003

Nutritional Information

Calories 251
Caloriesfromfat 65 %
Protein 9 g
Fat 18 g
Satfat 4.8 g
Carbohydrate 16 g
Fiber 3.2 g
Sodium 572 mg
Cholesterol 14 mg