Apricot-Spinach Salad
Apricots on the double mean dried bits in the salad and apricot nectar adding body to the ginger-soy dressing recipe.
Prep Time:
25 mins
Total Time:
2 hrs 25 mins
Servings:
4 (1 cup spinach and 1/2 cup black bean mixture) servings
Ingredients
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1 15-ounce can black beans, rinsed and drained
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1/2 cup snipped dried apricots
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1 medium red or yellow sweet pepper, cut into strips
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1 green onion, thinly sliced
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1 tablespoon snipped fresh cilantro
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1 clove garlic, minced
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1/4 cup apricot nectar
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2 tablespoons salad oil
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2 tablespoons rice vinegar
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1 teaspoon reduced-sodium soy sauce
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1 teaspoon grated fresh ginger
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4 cups shredded fresh spinach
Directions
1.
In a medium bowl, combine black beans, apricots, sweet pepper, green onion, cilantro, and garlic. In a screw-top jar, combine apricot nectar, oil, rice vinegar, soy sauce, and ginger. Cover and shake well. Pour over bean mixture; toss gently to coat. Cover and chill for 2 to 24 hours.
2.
To serve, arrange spinach in a salad bowl. Top with black bean mixture. Makes 4 (1 cup spinach and 1/2 cup black bean mixture) servings.
Nutrition information
Calories 198, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 339 mg, Carbohydrate 31 g, Fiber 8 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Fruit .5, Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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