Spinach Apricot Salad Recipes

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.

SPICED RUBBED LEG OF LAMB WITH APRICOT CHUTNEY AND CHICKPEA, TOMATO, SPINACH SALAD

Steps:

• Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
• Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
• Yield: 8 servings
• Mix all ingredients together in a small bowl.
• Rub lamb completely with spice rub. On a hot grill sear lamb on all sides for 4 to 5 minutes. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 11/2 hours for medium rare. Remove from rotisserie and let rest for 10 minutes before slicing.
• Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.

SPINACH SALAD WITH APRICOT VINAIGRETTE

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.

RADICCHIO, SPINACH, AND APRICOT SALAD WITH GOAT CHEESE

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.

SPINACH-APRICOT SALAD

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.