Ginger-Apricot Tossed Salad

  Salads

This dish is a nice change from ordinary green salad and is elegant enough for company. The dressing is one of my favorites. Its sweetness complements the crisp greens and crunchy green beans.

Ginger-Apricot Tossed Salad

Average Rating: 0

TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 6 servings (3/4 cup salad dressing).

Ingredients

  • 1 can (16 ounces) apricot halves, drained
  • 1/4 cup rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 5 cups torn mixed salad greens
  • 1 medium mango, peeled and cubed
  • 3 tablespoons coarsely chopped dry roasted peanuts

Instructions

  • 1. Process first seven ingredients in a blender until smooth. Fill a 6-qt. stockpot two-thirds full with water and bring to a boil. Add beans; cook, uncovered, until crisp-tender, 8-10 minutes.
  • 2. Remove beans and immediately drop into ice water. Drain and pat dry. In a salad bowl, combine salad greens, mango and beans. Sprinkle with peanuts. Serve with dressing.

Nutrition Facts

1-1/2 cups: 181 calories, 3g fat (0 saturated fat), 0 cholesterol, 335mg sodium, 40g carbohydrate (30g sugars, 7g fiber), 5g protein.

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