Spring Salad with Apricot Balsamic Vinaigrette

May 15, 2018

Spring Salad with Apricot Balsamic Vinaigrette

YIELDS: 6 servings

PREP TIME: 10 mins

TOTAL TIME: 10 mins

CALORIES: 220

Ingredients:

1/4 cup Rocky Mountain Olive Oil Basil Infused Olive Oil or Eureka Lemon Fused Olive Oil
5 tablespoons Rocky Mountain Olive Oil Blenheim Apricot White Balsamic Vinegar
1/2 teaspoon minced shallot
1/4 teaspoon salt
1 (5-ounce) bag spring mix lettuce
3 tablespoons chopped dried apricots
2 tablespoons almond slices
1/4 cup thin sliced purple onion

Directions:

Mince shallot and slice onion and apricots. In a small bowl whisk together the olive oil, vinegar, shallot, and salt. In a large bowl, add lettuce and top with apricots, almonds, and purple onion. Serve with your freshly made vinaigrette.

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