CFJC Midday July 23 MWL

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
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!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 293Calories from Fat 203

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 1190 mg49.58%

Total Carbohydrates 18 g6%

Dietary Fiber 3 g12%

Sugars 10 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet