salads & side dishes

Apricot Vinaigrette

The perfume of almonds and the sweet-tart sparkle of canned apricots gives this fat-free dressing a subtle complexity that belies its nutritional strengths.

Prep Time: 10 minutes
Cook Time: none

Ingredients:

1 can (15 oz)	Apricot halves in extra-light syrup, drained (reserve the syrup)
1/3 cup	Syrup from apricots (reserved above)
1/4 cup	Rice vinegar
1/4 teaspoon	Almond extract
3/4 teaspoon	Kosher salt
1/8 teaspoon	White pepper, ground
Pinch	Cayenne pepper

Instructions:

To make the dressing, purée all of the ingredients above in a blender or food processor until smooth.

Toss this dressing with Asian vegetables, like bok choy, water chestnuts, snow peas and fresh baby spinach, and a luxurious garnish of grilled salmon (using the Apricot Vinaigrette as a marinade).

Recipe courtesy of mealtime.org

New Recipe Search