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.
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.
I love this salad. The dressing is delicious and light.
If apricots are not available, I have used strawberries, oranges, pears etc. Also other toasted nuts. The dressing is the key.
I've been making this for years and everyone loves it!
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