Ginger-Apricot Tossed Salad Recipe

Ginger-Apricot Tossed Salad Recipe
Ginger-Apricot Tossed Salad Recipe photo by Taste of Home
Publisher Photo

Ginger-Apricot Tossed Salad Recipe

Be the first to add a review
Publisher Photo
This dish is a nice change from ordinary green salad and is elegant enough for company. The dressing is one of my favorites. Its sweetness complements the crisp greens and crunchy green beans. —Trisha Kruse, Eagle, Idaho
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 1 can (16 ounces) apricot halves, drained
  • 1/4 cup rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 5 cups torn mixed salad greens
  • 1 medium mango, peeled and cubed
  • 3 tablespoons coarsely chopped dry roasted peanuts

Directions

Process first seven ingredients in a blender until smooth. Fill a 6-qt. stockpot two-thirds full with water. Add beans; cook, uncovered, until crisp-tender, 8-10 minutes.
Remove beans and immediately drop into ice water. Drain and pat dry. In a salad bowl, combine salad greens, mango and beans. Sprinkle with peanuts. Serve with dressing. Yield: 6 servings (3/4 cup salad dressing).
Originally published as Ginger-Apricot Tossed Salad in Taste of Home Christmas Annual Annual 2017, p117

  • 1 can (16 ounces) apricot halves, drained
  • 1/4 cup rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 5 cups torn mixed salad greens
  • 1 medium mango, peeled and cubed
  • 3 tablespoons coarsely chopped dry roasted peanuts
  1. Process first seven ingredients in a blender until smooth. Fill a 6-qt. stockpot two-thirds full with water. Add beans; cook, uncovered, until crisp-tender, 8-10 minutes.
  2. Remove beans and immediately drop into ice water. Drain and pat dry. In a salad bowl, combine salad greens, mango and beans. Sprinkle with peanuts. Serve with dressing. Yield: 6 servings (3/4 cup salad dressing).
Originally published as Ginger-Apricot Tossed Salad in Taste of Home Christmas Annual Annual 2017, p117

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGinger-Apricot Tossed Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review