Let's Dish With Linda Lou

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Apricot And Arugula Salad

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.

Arugula

 

Red Onion

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Apricot And Arugula Salad

 

 

 

Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 2 servings
Equipment: 1 (8-ounce) jelly jar with a tight-fitting lid, 2-cup measuring cup, chef’s knife

Ingredients:
5 cups of arugula leaves
1/2 a red onion, thinly sliced into half-moons
4 apricots, pits removed, sliced into wedges
1/2 pint of fresh raspberries
1/4 cup of pistachios, shelled
Lemon vinaigrette

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 an acronym for extra virgin olive oil.

Balsamic, Cilantro-Lime, And Lemon Vinaigrette

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