Mixed Greens with Apricots and Champagne Vinaigrette - 6 Servings - Summer Salad Recipes – Healthy Eating

SOURCE - http://lifestyle.msn.com/your-home/food-entertaining/staticslideshowgh.aspx?cp-documentid=9064272&GT1=32003ic

NUTRITIONAL INFORMATION

1 serving: Calories 125; Carbohydrates 5g; Dietary Fiber 2g; Fat 11g (Saturated Fat 1g); Sodium 105mg

INGREDIENTS

3 tablespoon(s) extra-virgin olive oil

2 tablespoon(s) Champagne vinegar

1 tablespoon(s) minced shallot

1/2 teaspoon(s) Dijon mustard

Salt and pepper

2 head(s) Belgian endive separated into leaves

4 apricots pitted and each cut into 8 wedges

1/3 cup(s) pecans toasted and coarsely chopped

1 bag(s) mixed baby greens (5 ounces)

INSTRUCTIONS

In a small jar with a tight-fitting lid, combine olive oil, vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cover jar and shake well to blend.

Place endive, apricots, and pecans in separate self-sealing plastic bags; refrigerate up to 4 hours.

To serve, in bowl, toss greens with endive, apricots, nuts, and vinaigrette.

Written by :

Chelle