Apricot 7 Up Salad Recipes

APRICOT SALAD

Steps:

• In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
• In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
• Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.

APRICOT SALAD

Steps:

• Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate., When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves.

APRICOT SALAD

Steps:

• Boil 2 cups water, and add jello till dissolved. Add 1 cup cold apricot juice. Chop the canned apricots fine and add with the remaining juice from the canned fruit to the jello. Add the crushed pineapple. Pour into 9 x 11 cake pan or your favorite jello mold. Chill till set.
• Prepare topping to spread on jello when set. Mix together in a saucepan:1 cup apricot juice, 1/2 cup sugar, 1 egg beaten slightly, and 2 tablespoons cornstarch. Cook over med. - low heat till thickened. Add prepared pkg. of Dream Whip. Spread over chilled jello.

SPINACH AND QUINOA SALAD WITH DRIED APRICOTS

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.

BARLEY-APRICOT SALAD

Steps:

• Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more.
• Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the remaining salad ingredients and dressing. Serve warm or at room temperature.

ARUGULA SALAD WITH GRILLED APRICOTS AND PISTACHIOS

Steps:

• Heat a griddle over a hot grill or burner, or preheat an indoor grill.
• Combine arugula, half the pistachios, and basil in a large bowl.
• Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
• Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
• Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.

APRICOT CREAM CHEESE SALAD

Steps:

• GELATIN BASE.
• Mix jello and water and chill until syrupy (30 minutes est.).
• Slice bananas 1/8" thick, half or quarter each slice to your preference in salads.
• Combine bananas, drained pineapple and marshmallows into syrupy jello, mixing well.
• Pour into 9x9 or 9x12 dish and chill until firm (several hours).
• TOPPING.
• In a sauce pan, mix together 1/2 Cup Pineapple Juice, 1/2 Cup Sugar, 2 T Butter, 2 T Flour, and 1 well beaten egg.
• Cook on medium to medium-high heat until thick. Remove from burner.
• Add 3 oz cream cheese from refrigerator stirring until dissolved in sauce pan.
• Spread Topping evenly over congealed salad.
• Chill some more for topping to set (1-2 hours).
• Serve in squares.

APRICOT GELATIN SALAD

Steps:

• Combine gelatin and marshmallows in a bowl; add boiling water and set aside until gelatin and marshmallows are dissolved. Stir pineapple and bananas into gelatin mixture and pour into a 9x13-inch casserole dish. Refrigerate until set and firm, at least 2 hours.
• Combine sugar, egg, butter, and flour in a saucepan over low heat; cook and stir until thickened, about 10 minutes. Remove saucepan from heat and beat cream cheese into mixture using an electric mixer until smooth. Refrigerate topping until completely cooled, at least 15 minutes. Fold whipped topping into topping and spread over gelatin mixture; refrigerate 8 hours to overnight.

FRUIT SALAD WITH APRICOT DRESSING

Steps:

• In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high until slightly thickened, 4-6 minutes, stirring every 2 minutes. Stir in the vanilla. Refrigerate. , In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.

CHICKEN SALAD WITH APRICOTS AND ALMONDS SANDWICH

Steps:

• Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.
• Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.