- 1 package (10 ounces) fresh baby spinach
- 1 cup canned apricot halves, drained and sliced
- 1/2 cup golden raisins
- 1/2 cup raspberry vinaigrette
- 1 teaspoon grated lemon peel
- In a large salad bowl, combine the spinach, apricots and raisins. Drizzle with vinaigrette and sprinkle with lemon peel; toss to coat. Yield: 8 servings.
Originally published as Apricot Spinach Salad in Simple & Delicious March/April 2006, p47
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