Mohamed Shili This Mixed Greens with Apricot Vinaigrette and Almonds is a light and tasty salad. The sweet apricot dressing pairs perfectly with fresh greens and crunchy almonds. It’s easy to make and full of flavor, making it a great addition to any meal.
Ingredients Needed:
- 3 tablespoons champagne vinegar
- 1 heaping tablespoon apricot jam
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 8 cups mixed baby greens (about 5 ounces)
- 1/4 cup lightly toasted sliced almonds
How To Make Mixed Greens with Apricot Vinaigrette and Almonds?
- Make the Dressing: In a small bowl, whisk together champagne vinegar and apricot jam. Add salt and pepper to taste. Slowly whisk in olive oil until it blends smoothly.
- Assemble the Salad: Put the mixed greens in a large bowl. Pour the vinaigrette over the greens and toss to coat them well.
- Add the Almonds: Sprinkle the toasted almonds on top of the salad and serve.
Recipe Tips:
- Use Fresh Greens: For the best flavor, use fresh, crisp baby greens. Wilted or soggy greens can affect the taste and texture of the salad.
- Toast the Almonds Lightly: Toast the almonds in a dry pan for 2-3 minutes until they are golden and fragrant. This step enhances the flavor and adds extra crunch to the salad.
- Adjust Sweetness: If you like a sweeter dressing, you can add a little more apricot jam. Taste as you go to make sure the sweetness balances with the vinegar.
- Emulsify the Vinaigrette Well: When whisking the vinegar and olive oil, make sure to do it slowly and continuously to create a smooth, emulsified dressing that coats the greens evenly.
- Serve Immediately: Toss the greens and vinaigrette just before serving to avoid wilting. This ensures the salad stays fresh and crisp.
How To Store Leftovers?
Let the leftover mixed greens cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 1 day. Keep the almonds separate to maintain their crunch.
Nutrition Facts:
- Calories: 180 kcal
- Total Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 120mg
- Potassium: 230mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 2g
Try More Bobby Flay Recipes:
- Bobby Flay Chicken and Chickpea Tagine with Apricots and Harissa Sauce
- Baby Greens Salad with Ham Quiche Croutons and Maple-Cider Vinaigrette
- Shaved Brussels Sprouts With Pomegranate Orange Vinaigrette And Pecans
Mixed Greens with Apricot Vinaigrette and Almonds
Description
This Mixed Greens with Apricot Vinaigrette and Almonds is a light and tasty salad. The sweet apricot dressing pairs perfectly with fresh greens and crunchy almonds. It’s easy to make and full of flavor, making it a great addition to any meal.
Ingredients
Instructions
- Make the Dressing: In a small bowl, whisk together champagne vinegar and apricot jam. Add salt and pepper to taste. Slowly whisk in olive oil until it blends smoothly.
- Assemble the Salad: Put the mixed greens in a large bowl. Pour the vinaigrette over the greens and toss to coat them well.
- Add the Almonds: Sprinkle the toasted almonds on top of the salad and serve.
Notes
- Use Fresh Greens: For the best flavor, use fresh, crisp baby greens. Wilted or soggy greens can affect the taste and texture of the salad.
- Toast the Almonds Lightly: Toast the almonds in a dry pan for 2-3 minutes until they are golden and fragrant. This step enhances the flavor and adds extra crunch to the salad.
- Adjust Sweetness: If you like a sweeter dressing, you can add a little more apricot jam. Taste as you go to make sure the sweetness balances with the vinegar.
- Emulsify the Vinaigrette Well: When whisking the vinegar and olive oil, make sure to do it slowly and continuously to create a smooth, emulsified dressing that coats the greens evenly.
- Serve Immediately: Toss the greens and vinaigrette just before serving to avoid wilting. This ensures the salad stays fresh and crisp.
Mixed Greens with Apricot Vinaigrette and Almonds