Apricot Spinach Salad
This salad takes advantage of seasonal produce. Add some grilled protein for a complete summer meal!
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course: Salad
Cuisine: Continental
Servings: 4 people
1x 2x 3x
Calories: 205 kcal
Author: Chef Mireille
Apricot Salad Dressing Ingredients 1 tablespoon orange zest 1/3 cup apricot preserves 1/2 teaspoon Dijon mustard 1/2 teaspoon ground cumin 2 tablespoons lemon juice 2 teaspoons harissa 1/2 teaspoon salt 3 tablespoons olive oil Spinach Salad Ingredients 4 apricots sliced 4 cups baby spinach leave firmly packed 3 large radishes thinly sliced 1/4 cup Manouri cheese or feta, crumbled 1/4 cup pomegranate seeds plus extra for garnish
To make the salad dressing, whisk together the preserves, mustard, cumin, salt, lemon juice and harissa.
While whisking continuously, slowly drizzle in the olive oil.
In a large bowl, combine apricots, spinach, radish, zest, cheese and pomegranate seeds.
Add a little dressing and toss well.
Serve, garnished with more pomegranate seeds.
Calories: 205 kcal | Carbohydrates: 22 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Cholesterol: 8 mg | Sodium: 472 mg | Potassium: 336 mg | Fiber: 2 g | Sugar: 14 g | Vitamin A: 3595 IU | Vitamin C: 21 mg | Calcium: 93 mg | Iron: 1 mg