Spring Salad with Apricot Vinaigrette

recipe

One of our favourite things about spring is the opportunity to add more fresh vegetables to our plates. This delicious spring salad is an easy-to-make lunch you can take to work or have it as a side to a meaty dish. Everyone will want to eat their veggies thanks to this fresh springtime recipe. To make things even springier, you could top this salad with the season’s finest veggies.

INGREDIENTS

Dried apricots (finely chopped) ¼ cup

White vinegar ¼ cup

Shallot or onion (finely chopped) 1

Dijon mustard 1 tsp

Olive oil 2 tbsp

Headbutter lettuce, (cleaned) 1

Upland watercress, (cleaned) 2 bunches

Feta (crumbled) 1 oz.

Dill (chopped) ¼ cup

Scallions (thinly sliced) 2

Cucumber (thinly sliced) 1

METHOD

• Place apricots in a small bowl. Bring white vinegar to a simmer, then pour over apricots. Let stand 10 minutes.
• In a small bowl, combine shallot and Dijon. Using a slotted spoon, transfer apricot to mustard mixture. Add in 2 tsp vinegar, then mix in olive oil. Discard remaining vinegar.
• Toss together remaining ingredients, then toss with vinaigrette.

Prep time: 20 mins Serves 8

Photo: Mike Garten

Recipe Courtesy: The Good Housekeeping Test Kitchen