Best 3 Apricot Salad Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Apricot salad dressing is a delicious and versatile condiment that can be used to add a touch of sweetness and tang to your favorite salads. Made with fresh or dried apricots, this dressing is packed with flavor and nutrients, making it a healthy and delicious choice. Whether you're looking for a light and refreshing dressing for a summer salad or a rich and creamy dressing for a winter salad, there's an apricot salad dressing recipe out there for you.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN-SPICED LEMON DRESSING AND QUINOA-APRICOT -SPINACH SALAD



Moroccan-Spiced Lemon Dressing and Quinoa-Apricot -Spinach Salad image

This spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. You can prepare the salad and dressing ahead of time. The dressing is inspired by the flavors of North Africa and is good drizzled on mixed green salads as well as grain salads. From From EatingWell magazine, Summer 2003, and The EatingWell Healthy in a Hurry Cookbook (2006). Posted for ZWT 6 - North Africa / Middle East Region.

Provided by kitty.rock

Categories     Salad Dressings

Time 35m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 20

1/4 cup lemon juice
2 tablespoons nonfat plain yogurt
1 1/2 teaspoons honey
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup extra-virgin olive oil
1/4 teaspoon salt (or to taste)
fresh ground pepper, to taste
1 cup quinoa (see Ingredient note)
2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1/2 cup dried apricot, coarsely chopped
2 cups water
1/4 teaspoon salt
2/3 cup prepared salad dressing, divided (Moroccan-Spiced Lemon Dressing)
1 cup cherry tomatoes or 1 cup grape tomatoes, halved
1 small red onion, chopped
8 cups Baby Spinach
1/4 cup sliced almonds, toasted (see Tip)

Steps:

  • TO PREPARE THE DRESSING:.
  • Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended.
  • Slowly whisk in oil so that the dressing becomes smooth and emulsified.
  • Season with salt and pepper.
  • TO PREPARE THE SALAD:.
  • Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
  • Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, about 1 minute. Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes. Add water and salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.
  • Transfer the quinoa to a medium bowl and toss with 1/3 cup of the Moroccan-Spiced Lemon Dressing. Let cool for 10 minutes.
  • Just before serving, add tomatoes and onion to the quinoa; toss to coat. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Divide the spinach among 4 plates. Mound the quinoa salad on the spinach and sprinkle with almonds.
  • SERVING SIZE = 2 cups spinach with approximately 1 cup quinoa mixture.
  • MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate the quinoa and dressing separately for up to 2 days.
  • INGREDIENT NOTE: Quinoa is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting this grain before simmering enhances its flavor.
  • TO TOAST NUTS: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.

Nutrition Facts : Calories 484.7, Fat 25.6, SaturatedFat 4, Cholesterol 24.4, Sodium 672.6, Carbohydrate 57.1, Fiber 6.6, Sugar 17.9, Protein 12

APRICOT, BERRY, AND JíCAMA SALAD WITH HONEY-LIME DRESSING



Apricot, Berry, and Jícama Salad with Honey-Lime Dressing image

Categories     Salad     Berry     Fruit     No-Cook     Salad Dressing     Blueberry     Raspberry     Strawberry     Lime     Apricot     Summer     Healthy     Honey     Jalapeño     Seed     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

8 ounces apricots or nectarines, halved, pitted, cut into 1/2-inch pieces
1 1-pint basket strawberries, hulled, cut into 1/2-inch pieces
1 1/2-pint basket fresh blueberries
1 1/2-pint basket fresh raspberries
1 1/2 cups 1/2-inch pieces peeled jicama
2 teaspoons minced seeded jalapeño chili
3 tablespoons fresh lime juice
3 tablespoons honey
1 tablespoon vegetable oil
2 tablespoons roasted salted sunflower seeds

Steps:

  • Combine first 6 ingredients in large bowl. Whisk lime juice, honey, and oil in small bowl to blend. Season to taste with salt and pepper. Pour dressing over fruit mixture; toss gently to coat. Divide salad among 6 plates. Sprinkle with sunflower seeds and serve.

THREE BEAN SALAD WITH CHILI-APRICOT DRESSING



Three Bean Salad with Chili-Apricot Dressing image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 15

CHILI-APRICOT DRESSING:
1 (10.25 oz.) jar Smucker's® Apricot Low Sugar Preserves, (1 cup)
2 teaspoons balsamic vinegar
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 to 3 teaspoons chili powder
THREE BEAN SALAD:
1 (19 oz.) can chick peas (garbanzo beans), rinsed and drained
1 (16 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
2/3 cup diced red and green bell peppers
1/3 cup diced red onion
3 tablespoons finely minced cilantro
Salt and pepper to taste
1 (10 oz.) bag blend of baby lettuces, greens, endive and radicchio

Steps:

  • For Chili-Apricot Dressing: COMBINE apricot preserves, balsamic vinegar, lime juice, cumin and chili powder in a large mixing bowl.
  • STIR-IN well drained chick peas, kidney beans, black beans, bell peppers, red onion and cilantro, mixing until blended. Season to taste with salt and pepper.
  • To serve: DIVIDE salad greens evenly among 8 salad plates. Scoop 1/2 cup bean salad onto center of greens. Garnish with additional sprigs of cilantro, if desired.

Tips:

  • Use fresh, ripe apricots for the best flavor. Apricots that are slightly soft are ideal.
  • If you don't have fresh apricots, you can use dried apricots. Be sure to soak them in warm water for 30 minutes before using.
  • Use a good quality olive oil. The olive oil will help to bring out the flavor of the apricots.
  • Add a touch of honey or maple syrup to sweeten the dressing. You can also use a balsamic vinegar for a tangy flavor.
  • Use fresh herbs, such as basil, mint, or thyme, to add a pop of flavor.
  • Store the dressing in a jar in the refrigerator for up to 2 weeks.

Conclusion:

Apricot salad dressing is a delicious and versatile dressing that can be used on a variety of salads. It is easy to make and can be tailored to your own taste. With its sweet and tangy flavor, apricot salad dressing is sure to be a hit at your next party or gathering.

Related Topics