Quick and easy salad

January 16, 1991

Try this delicious salad when you want a quick, refreshing meal. The recipe is courtesy of the California Apricot Advisory Board.

Apricot Thai Salad 2 cups sliced fresh or dried apricots

2 cups diced cooked chicken

1 cup sliced cucumber, peeled

1 cup bean sprouts, rinsed

1/4 cup rice vinegar

1 tablespoon chopped fresh cilantro

2 teaspoons sugar

1/4 cup vegetable oil

1/2 teaspoon chili oil

2 tablespoons coarsley chopped peanuts

1 lime, cut into wedges

In a large bowl, combine apricots and next three ingredients; set aside and refrigerate. In a small bowl, combine vineger, sugar and cilantro until smooth. With a wire whip, drizzle in oils while vigorously whisking mixture to combine. Toss salad with dressing and arrange on individual dinner plates lined with lettuce. Sprinkle with peanuts and garnish with lime wedges.

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