Garden Salad with Fresh Apricot Dressing

Garden Salad with Fresh Apricot Dressing
Staff Writer
Garden Salad with Fresh Apricot Dressing
Elana Amsterdam

Garden Salad with Fresh Apricot Dressing

This salad is a great starter for a summer backyard meal. The dressing for this salad is something really special, made with fresh apricot, Dijon mustard, and a touch of lemon juice. Summer comes around only once a year, so take full advantage of it.

2
Servings
245
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup olive oil
  • 1 Tablespoon lemon juice
  • 1 Tablespoon apple cider vinegar
  • 1 apricot, pitted
  • 1 Teaspoon Dijon mustard
  • 7 drops stevia
  • 1/4 Teaspoon sea salt, preferably Celtic
  • 5 Ounces fresh garden greens

Directions

Combine the olive oil, lemon juice, vinegar, apricot, mustard, stevia, and salt in a blender and blend on the highest setting until smooth. Serve over fresh garden greens.

Nutritional Facts

Total Fat
26g
37%
Saturated Fat
22g
92%
Carbohydrate, by difference
3g
2%
Protein
2g
4%
Vitamin A, RAE
186µg
27%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
293µg
100%
Calcium, Ca
127mg
13%
Choline, total
9mg
2%
Fiber, total dietary
1g
4%
Folate, total
50µg
13%
Iron, Fe
2mg
11%
Magnesium, Mg
47mg
15%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
45mg
6%
Sodium, Na
27mg
2%
Water
81g
3%
Zinc, Zn
1mg
13%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.