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2 servings
Soaking 20 min Preparation 10 min
230 calories per serving
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Ingredients
6 | dried apricots | | 4 tbsp |
2 tbsp | white wine | | 30 mL |
5 cups | baby spinach | | 80 g |
2 tbsp | canola oil | | 30 mL |
1/2 tbsp | apple cider vinegar | | 8 mL |
1/2 tsp | honey | | 4 g |
1 pinch | salt [optional] | | 0.1 g |
| ground pepper to taste | | |
1/4 cup | walnuts [optional] | | 26 g |
Method
- In a small bowl, macerate the apricots in the white wine for at least 20 min. Drain the apricots, resrving the liquid, slice them into bite size pieces and put them in a salad bowl.
- Wash the baby spinach and spin dry, then add it to the salad bowl. Set aside.
- Mix the reserved wine, oil, vinegar, honey, salt and pepper. Beat the mixture using a fork until well emulsified. Pour the vinaigrette over the spinach and apricots then toss gently. Add the walnuts (optional) and serve.
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