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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Apricot And Arugula Salad

on May 15, 2014

Apricot And Arugula Salad.jpg

My Apricot And Arugula Salad is so simple and flavorful, it’s my favorite.  If you’re a fan of all things salad, you’ll love this one. The colors are vibrant and the textures are vast, and that’s what makes a great salad.

Apricot And Arugula Salad

 

Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 2 servings
Equipment: 8-ounce jelly jar with a tight-fitting lid, 2-cup measuring cup

Ingredients:
5 cups of arugula leaves
1/2 a red onion, thinly sliced into half-moons
4 apricots, pit removed cut into wedges
1/2 pint of fresh raspberries
1/4 cup of pistachios, shelled
Lemon vinaigrette (refer to the link, at the bottom, for my recipe)

Directions:
Start by arranging the arugula leaves on the bottom of a large serving platter. Spread the thinly sliced red onions over the top. Next, arrange the sliced apricots over the salad along with the fresh raspberries. Finally, sprinkle the pistachios on top.

Shake the dressing really well before spooning the Lemon Vinaigrette over the salad.

*E.V.O.O. is extra virgin olive oil.

Balsamic, Cilantro-Lime, And Lemon Vinaigrette

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