Theresa's Romaine and Apricot Salad

By bridgetinma

Ingredients

• Apricot Vinaigrette
• 3 tablespoons all fruit apricot preserves
• 3 tablespoons white whine vinegar
• 1/2 cup vegetable oil
• salt and freshly ground pepper
• Salad
• 1 bag (8 ounces) romaine
• 1 bag (12 ounces) broccoli slaw mix
• 1 cup cherry tomatoes, cut in half
• 1/2 cup dried apricots, cut into quarters
• 1/3 cup toasted sliced almonds

Preparation

Step 1

1. Make the apricot vinaigrette: Plan the apricot preserves in a glass measuring cup and heat in the microwave oven on high power until softened, about 15 seconds. Whisk in the white wine vinegar and oil and season with salt and pepper to taste. Set the vinaigrette aside.

2. Prepare the salad: Place the romaine lettuce and broccoli slaw in a large mixing bowl and store to combine. Add the tomatoes, apricots, and almonds and toss to mix. Add the vinaigrette and toss to coat. Transfer the salad to a large serving bowl. Serve at once.