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Ingredients
- Watercress
- 1 apricot
- 1 cucumber
- 1 blood orange
- 1/2 eggplant
- Olive oil
- Garlic
- Black pepper
- Apple cider vineger
Preparation
Step 1
Use watercress as your greens. Chop up one fresh apricot, one small cucumber, and add to water cress.
Cube 1/2 of an eggplant (add more if desired), drizzle with olive oil, garlic and black pepper. Roast in oven for 40-45 minutes at 400° F. Place on top of salad.
Dressing
Juice one blood orange; mix juice with 2 teaspoons of olive oil and ¼ cup apple cider vinegar in a bowl. Toss over salad.