Spinach Apricot Salad Recipes

Steps:

• In a large salad bowl, combine the spinach, apricots and raisins. Drizzle with vinaigrette and sprinkle with lemon zest; toss to coat.

Steps:

• To make the vinaigrette: Add all the vinaigrette ingredients to a small bowl; whisk until well blended; set aside.
• To make salad: Add all salad ingredients to a large bowl; toss to mix.
• Drizzle Apricot Vinaigrette over salad; toss to coat.
• Season to taste with salt/pepper if needed.

Steps:

• Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat, then add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a simmer over high heat, then reduce the heat to medium low and simmer, covered, for 15 to 18 minutes, until all of the water is absorbed.
• Spread the cooked quinoa out on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper.
• In a large serving bowl, mix together the spinach, apricots, onion and parsley if using and toss with the dressing. Lightly toss in the cooled quinoa. Sprinkle with the cheese and serve.

Steps:

• Place apricots in a small bowl, and cover with boiling water; let stand 5 minutes. Drain, and pat dry with paper towels.
• Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper.
• Add apricots, radicchio, and spinach to bowl with dressing; toss to combine. Serve topped with goat cheese.

Steps:

• Remove stems from spinach if desired. Combine spinach and apricots in a large bowl and set aside.
• In a 12-inch skillet heat oil over medium heat. Add garlic, cook and stir until golden. Stir in balsamic vinegar. Bring to a boil and remove from heat.
• Add spinach mixture to vinegar mixture and return to heat. Toss the mixture in a skillet for about 1 minute or until spinach is just wilted.
• Transfer spinach mixture to a serving dish and season with salt and pepper. Sprinkle with almonds and serve immediately.