Spinach-Apricot Salad
A vibrant spinach and dried apricot salad with toasted macadamia nuts, featuring a tangy apricot-vinegar dressing that offers a perfect balance of sweetness and acidity, ideal for light meals or gatherings.
Ingredients
Instructions
- Chop apricots in half.
- Pour boiling water over apricots; let stand for 30 minutes.
- Drain apricots.
- Remove stems from spinach.
- Wash, dry, and tear spinach into bite-sized pieces.
- Combine vinegar and preserves in a blender; process until smooth.
- While blending, add oil through the opening in the lid.
- Combine salad with the dressing.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
355
kcal
18% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).