Apricot Salad Recipes

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APRICOT SALAD



Apricot Salad image

This is a great salad for the holidays due to the very festive orange color.

Provided by Cindy Carnes

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Yield 18

Number Of Ingredients 9

1 (6 ounce) package apricot flavored Jell-O® mix
⅔ cup white sugar
⅔ cup water
2 (4 ounce) jars apricot baby food
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup chopped pecans
1 (8 ounce) container frozen whipped topping, thawed

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.

Nutrition Facts : Calories 256 calories, Carbohydrate 37.8 g, Cholesterol 21.1 mg, Fat 10.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 102.6 mg, Sugar 35 g

APRICOT SALAD



Apricot Salad image

Colorful gelatin salad adds a spot of brightness to any table. It blends well with this holiday feast. We children didn't know if it should be a salad or dessert, with its smooth texture and delicate flavor.-Fae Fisher, Callao, Virginia

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 7

2 packages (3 ounces each) apricot gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, softened
1 cup whole milk
1 can (20 ounces) crushed pineapple, undrained
1-3/4 cups frozen whipped topping, thawed
Canned apricots and fresh mint leaves, optional

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.

Nutrition Facts : Calories 235 calories, Fat 11g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 121mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.

APRICOT SALAD



Apricot Salad image

Make and share this Apricot Salad recipe from Food.com.

Provided by jeswes54

Categories     Gelatin

Time 20m

Yield 1 9 x 11 pan

Number Of Ingredients 10

2 (3 ounce) packages orange Jell-O
2 cups boiling water
1 (20 ounce) can apricots in juice, reserve juice
1 cup apricot juice
1 (12 ounce) can crushed pineapple
1 cup apricot juice
1/2 cup sugar
1 egg, slightly beaten
2 tablespoons cornstarch
1 (8 ounce) package Dream Whip

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.

Nutrition Facts : Calories 2955.1, Fat 96, SaturatedFat 84.9, Cholesterol 211.5, Sodium 1177.1, Carbohydrate 511.6, Fiber 11.9, Sugar 476, Protein 35.7

SPINACH AND QUINOA SALAD WITH DRIED APRICOTS



Spinach and Quinoa Salad with Dried Apricots image

This salad is so, so, SO pretty, and a cool example of how quinoa can play a supporting role in a salad. The play of leafy greens against the quinoa, punctuated by the tart chewiness of the dried apricots, the bite of the onion and the tanginess of the dressing, makes for a very exciting salad.

Provided by Katie Workman

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 cup quinoa
2 cups low-sodium vegetable broth
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
6 cups roughly chopped baby spinach
1 cup diced dried apricots
1/2 cup slivered red onion
1/2 cup roughly chopped fresh flat-leaf parsley leaves, optional
3/4 cup crumbled goat or feta cheese

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



Barley-Apricot Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 cups chicken or vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 cup chopped dried apricots
1/2 cup sliced almonds, toasted
1/2 cup chopped flat-leaf parsley
1/2 teaspoon ground cinnamon
1 scallion (white and green parts), thinly sliced
1/4 cup freshly squeezed lemon juice
2 teaspoons honey
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

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.

Nutrition Facts : Calories 440 calorie, Fat 22 grams, SaturatedFat 2 grams, Cholesterol 0 grams, Carbohydrate 57 grams, Fiber 9 grams, Protein 11 grams

APRICOT SALAD DRESSING



Apricot Salad Dressing image

Super easy and super tasty! Recipe from Cooking Light March 2010. They recommend serving it over a salad of mixed greens, raspberries, goat cheese, almonds and chicken breast.

Provided by januarybride

Categories     Salad Dressings

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 6

2 tablespoons apricot preserves (original recipe called for only 1)
1 1/2 tablespoons red wine vinegar (I used cider vinegar with great results)
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil (I used canola oil with great results)

Steps:

  • Mix together first 5 ingredients.
  • Whisk in olive oil and serve.

Nutrition Facts : Calories 144.7, Fat 13.6, SaturatedFat 1.9, Sodium 163.7, Carbohydrate 6.6, Fiber 0.1, Sugar 3.7, Protein 0.1

ARUGULA SALAD WITH GRILLED APRICOTS AND PISTACHIOS



Arugula Salad With Grilled Apricots and Pistachios image

Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You'll be able to make this beautiful salad only during the summer's short apricot season, and even then, you should buy the fruits at the farmers' market so you can sample them to make sure they are juicy and sweet.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, salads and dressings, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 cups arugula, preferably wild arugula, washed and spun dry
Scant 1/4 cup pistachios (about 1 ounce), lightly toasted and chopped
1 tablespoon chopped slivered basil leaves
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
2 ounces goat cheese or feta, crumbled
8 small or 6 large ripe apricots

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.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 345 milligrams, Sugar 9 grams

APRICOT GELATIN SALAD



Apricot Gelatin Salad image

This is a great refreshing summer recipe, however it can be used all year long. It is a favorite of our family. Try it, you won't be disappointed.

Provided by Nana

Categories     Salad

Time 10h35m

Yield 8

Number Of Ingredients 11

2 (3 ounce) packages apricot-flavored gelatin (such as Jell-O®)
1 cup miniature marshmallows
4 cups boiling water
1 (20 ounce) can crushed pineapple, drained and juice reserved
2 ripe bananas, mashed
¾ cup white sugar
1 egg, beaten
2 tablespoons butter
1 tablespoon all-purpose flour
1 (8 ounce) package cream cheese, softened
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed

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.

Nutrition Facts : Calories 465.5 calories, Carbohydrate 67.8 g, Cholesterol 61.7 mg, Fat 20.6 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 14.4 g, Sodium 207.9 mg, Sugar 60.8 g

CHICKEN SALAD WITH APRICOTS, CELERY, AND BLUE CHEESE



Chicken Salad with Apricots, Celery, and Blue Cheese image

This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make it in early summer when apricots are peaking and choose a fairly nonassertive blue cheese that won't overwhelm the mix.

Provided by Anna Stockwell

Categories     Salad     Chicken     Celery     Buttermilk     Vinegar     Honey     Apricot     Blue Cheese     Mint     Dinner     Summer     Lunch     Quick & Easy     Picnic     Spring     Wheat/Gluten-Free

Yield 4-6 servings

Number Of Ingredients 10

1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 bunch of celery, stalks separated, thinly sliced on a diagonal, leaves reserved
1 1/2 tsp. kosher salt, divided
1/2 cup buttermilk
3 Tbsp. white wine vinegar
1 tsp. honey
1 tsp. freshly ground black pepper, plus more
3 large or 4 small apricots, sliced
4 oz. mild blue cheese, sliced into shards
1 cup mint leaves

Steps:

  • Toss chicken, celery stalks, and 1 tsp. salt in a large bowl. Let sit until ready to serve.
  • Whisk buttermilk, vinegar, honey, 1 tsp. pepper, and remaining 1/2 tsp. salt in a small bowl or measuring cup. Pour over celery mixture. Add apricots, blue cheese, mint, and celery leaves and toss just to coat.
  • Transfer salad to a platter and season with more pepper.

APRICOT GELATIN SALAD



Apricot Gelatin Salad image

I serve this smooth, fluffy salad all year for special meals, but it's so pleasant around Eastertime with its pretty color and fruity flavor. The apricot pieces are an unexpected treat. - Ellen Benninger, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 8

1 package (6 ounces) apricot or orange gelatin
2 cups boiling water
1 can (20 ounces) crushed pineapple
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) apricot halves, drained and chopped
1/2 cup chopped walnuts
1 carton (8 ounces) frozen whipped topping, thawed
Additional chopped walnuts, optional

Steps:

  • In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. pour into a 13x9-in. dish. Sprinkle with walnuts if desired. Chill until firm.

Nutrition Facts : Calories 167 calories, Fat 10g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 44mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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