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CFJC Midday July 23 MWL

madewithlove's picture
Apricot salad
  Fresh basil leaves/Baby arugula 1 Bag (1 kg)
  Ripe apricots 12
  Parmesan cheese 1⁄2 Cup (8 tbs) (shaving or petals)
  Sweet onion 1 , sliced in rings
  Yellow pepper 2 , slivered (1-2 or use sunflower petals)
  Fresh sage 1 Tablespoon (as needed)
For dressing
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Olive oil 3⁄4 Cup (12 tbs)
  Country onion spice blend 2 Tablespoon
  Honey 1 Tablespoon

For Dressing:
1. In a jar, combine balsamic vinegar, olive oil, country onion spice blend, and honey. Shake well.

2. Toss apricots in dressing and grill for less than a minute.
3. Mix basil leaves with some dressing and lay on a plate.
4. Top basil with a stack of apricot, layered with cheese and onion.
5. Sprinkle yellow pepper slivers/sunflower petals, sage, and more cheese.
6. Drizzle dressing on top.

7. Serve with grilled fish or chicken and enjoy!

Things You Will Need
A Jar for dresing
Large plate to lay salad

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.4 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 293 Calories from Fat 203

% Daily Value*

Total Fat 23 g35.4%

Saturated Fat 3.9 g19.5%

Trans Fat 0 g

Cholesterol 4.2 mg1.4%

Sodium 1190.6 mg49.6%

Total Carbohydrates 18 g5.9%

Dietary Fiber 3.9 g15.6%

Sugars 10.6 g

Protein 8 g15.4%

Vitamin A 164.1% Vitamin C 148.3%

Calcium 31.4% Iron 26%

*Based on a 2000 Calorie diet

CFJC Midday July 23 MWL Recipe Video