Astonishing Salad
Source of Recipe
"The New Laurel's Kitchen: A Handbook for Vegetarian Cookery and Nutrition"
List of Ingredients
1/2 c Dry white wine
2 tb Lemon juice
1/2 c Dried apricots
1 1/2 lb Fresh tender spinach leaves
2 Apples
2 tb Olive oil
1/4 ts Salt
1 pn Pepper
1/2 c Chopped walnuts Recipe
In a small pot, heat wine and lemon juice to a bare simmer. Turn off the heat and add the apricots. Cover and let apricots soak for about 1/2 hour, turning occasionally if liquid doesn't cover. Wash spinach and drain well. Quarter and core apples and slice paper-thin. If the salad won't be eaten right away, cover apples with orange or other fruit juice, draining thoroughly before you add them to the salad. Over a bowl, drain the apricots through a sieve. Reserve liquid and cut apricots into bite-sized pieces. Add the oil, salt and pepper to the apricot liquid and whip with a fork. In a salad bowl, mix spinach and apple slices, add dressing and toss thoroughly. Sprinkle apricots and walnuts on top. Toss again just before serving. Yield: 4 servings or a light meal for two, with muffins and a creamy soup. Serves 4.
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