Saturday, May 2, 2009

Sweet Spinach Salad with Apricot Dressing

Dressing:
1/3 c olive oil
2 T balsamic vinegar
2 T Apriot jam
2 T salt
2 cloves garlic minced, or 1 1/2 T garlic powder

Whisk all but oil together then drizzle in oil while whisking. Pour what you want over salad before serving. Clumps when refrigerated, so if you chill it, bring to room temp and shake well before serving.

Salad:
1 big bowl of spinach that has been rough chopped into bite sized pieces (I use 18-24 oz)
1 red bell pepper cut into bite sized pieces
2 14 1/2 oz cans mandarin oranges (drain well, you don't want them soggy)
1/2 c sliced almonds

Toss it all together. I imagine it would be yummy to add chopped water chestnuts or jimica too.

Toss with dressing right before serving.