Apricot and Feta Green Salad

Serves 6 to 8
Enjoy creamy feta cheese and lightly sweet apricots balanced by tender spring mix, crunchy romaine and toasted walnuts. Color, variety and nutrients in every bite.
Special Diet
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Vegan
Vegetarian
Wheat Free
Nutritional Info
Per Serving: 340 calories (260 from fat), 28g total fat, 7g saturated fat, 25mg cholesterol, 490mg sodium, 15g carbohydrates, (3 g dietary fiber, 10g sugar), 10g protein.
Serves 6 to 8
  • Apricot Balsamic Vinaigrette
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons apricot nectar
  • 1 tablespoon apricot jam
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon fine sea salt
  • Ground black pepper, to taste
  • Salad
  • 1/2 cup dried apricots, soaked for 30 minutes in 2 cups hot water (or 3 fresh apricots)
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1 head romaine lettuce, torn into bite-sized pieces
  • 5 ounces spring mix lettuce
  • 4 ounces feta cheese, crumbled
  • 4 slices nitrite-free bacon, cooked and crumbled (optional)
  • 1/2 cup walnut pieces, toasted
Serves 6 to 8
For the vinaigrette, whisk together olive oil, vinegar, nectar, jam, mustard, salt and pepper in a medium bowl until well blended. Set aside. For the salad, cut re-hydrated dried apricots into thin strips (or seed and quarter the fresh apricots). In a medium bowl, gently toss tomato halves, onion and cucumber with the vinaigrette. After tossing, drain most of the vinaigrette into a large salad bowl.

Add romaine and spring mix to the vinaigrette in the large bowl. Add feta and bacon, if using. Toss until thoroughly coated. Arrange apricots, tomatoes, onion and cucumber on top of salad. Sprinkle with toasted walnuts and serve immediately.

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