This recipe by Cyndi Sims was an honorable mention for our first Spring Recipe Contest. Cyndi likes to describe this salad as a "nutritious spinach salad loaded with delicious beets, baby spinach, crumbles of feta cheese, roasted pistachio nuts and tossed with homemade sweet champagne apricot vinaigrette dressing. "
3 - 4 Servings
10 minutes
Spinach Beet Salad with Apricot Vinaigrette Dressing
Ingredients
\u00bc cup + 1 Tbsp
Single Estate EVOO
3 tbsp
Marc De Champagne Vinegar
1 tbsp
Smucker\u2019s Apricot Preserves
1 tsp
fresh Lemon juice
\u00bd tsp
Dijon Mustard
1\/8 tsp
Kosher Salt
Pepper to Taste
8 oz
Baby Spinach
1 1\/2 cup
Pickled Beets
1\/3 cup
thinly sliced Red Onion
1\/3 cup
Feta Cheese
1\/3 cup
Roasted Pistachio Nuts
Preparation
- Prepare the vinaigrette: Combine olive oil, Marc De Champagne vinegar, apricot preserves, lemon juice, Dijon mustard in a bowl and season with salt and pepper. Blend ingredients using a whisk until smooth.
- Prepare the salad: Add spinach to a large chilled salad bowl, top with red onions, beets, feta cheese and pistachio nuts and drizzle the champagne apricot vinaigrette dressing over salad and gently toss. Serve immediately.
- Salad Note: Other types of lettuces can be substituted or added, for example; mixed leafy greens or adding fresh beet leaves or arugula to the spinach salad brings a fresh garden taste. You can also make individual salads, by adding spinach to chilled salad bowls and layering beets, red onions, feta cheese, pistachio nuts, and drizzle the dressing on top of salad.
- Vinaigrette Note: Leftover vinaigrette can be stored for up to a week in the fridge. If you want to cut down on the calories you can use sugar free Smucker's Apricot Preserves or use our Peach Apricot Pulp Vinegar.
