Mixed Greens with Apricots and Champagne Vinaigrette
By jsmiller88
Recipe By: GoodHousekeeping.com
Serving Size: 6
Summary:
This picnic-perfect salad features jewel-toned apricots, toasted pecans, and Belgian endive, all dressed in a light Champagne vinaigrette. Transport salad components in separate plastic bags and combine just before serving.
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Ingredients
- Ingredients:
- 3 tablespoon(s) extra-virgin olive oil
- 2 tablespoon(s) Champagne vinegar
- 1 tablespoon(s) minced shallot
- 1/2 teaspoon(s) Dijon mustard
- Salt and pepper
- 2 head(s) Belgian endive, separated into leaves
- 4 apricots, pitted and each cut into 8 wedges
- 1/3 cup(s) pecans, toasted and coarsely chopped
- 1 bag(s) (5 ounces) mixed baby greens
Details
Preparation
Step 1
Directions:
1. In a small jar with a tight-fitting lid, combine olive oil, vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cover jar and shake well to blend.
2. Place endive, apricots, and pecans in separate self-sealing plastic bags; refrigerate up to 4 hours.
3. To serve, in bowl, toss greens with endive, apricots, nuts, and vinaigrette.
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