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Apricot-Spinach Salad





Yields
Makes 6 appetizer or 4 main-dish servings

 1 cup walnut or pecan halves
 1/3 cup seasoned rice vinegar
 1 tablespoon olive oil or salad oil
 1 teaspoon grated lemon peel
 1 pound firm-ripe apricots, pitted and sliced
 3/4 pound baby spinach leaves, rinsed and crisped
 1/4 pound blue cheese, crumbled
  Fresh-ground pepper
Step 1
1

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.

Step 2
2

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.

Step 3
3

Nutritional analysis per appetizer serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories251
% Daily Value *
Total Fat 18g24%

Saturated Fat 4.8g24%
Cholesterol 14mg5%
Sodium 572mg25%
Total Carbohydrate 16g6%

Dietary Fiber 3.2g12%
Protein 9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.