This delicate salad of mixed greens with apricot vinaigrette will welcome spring in your heart and belly. Made with shallots, Dijon, and dehydrated apricots, the mixed greens salad is vibrant, tasty, and easy to make.
With spring entering our lives, it will add its correctives and will bless our dining tables with fresh produce. I love spring for its delicate sun, for the raw green color of the trees and bushes, and for all its berries, greeneries, and mesmerizing flowers. It’s official – we’ll shortly get into the fresh, green salad season!
The mixed greens salad is a load of fibers, literally. Baby beet leaves, baby spinach leaves, arugula, lamb’s lettuce, and baby kale leaves, they’re all at your disposal to give your organism a dose of spring vitamins. If you think there’s nothing interesting about this recipe, I will prove you wrong. The vibrant greens are coated in the best vinaigrette inspired by Mexican chamois sauce. This chamois sauce is made with dehydrated fruit such as mango, tamarind, or apricot. Today, I chose apricot for its contrasting color and sweetness. Therefore, the dressing for this simple salad is made with dijon mustard and dried apricots soaked in white wine. Simmering the dried fruit in white wine will soften the apricot and it will become a bit acidic. It will be the perfect apricot vinaigrette for the green mix salad.
Ingredients for mixed greens salad with apricot vinaigrette
The ingredients for the salad are divided into two categories: the base and the dressing. The base is made out of the greens you like or the ones you can find. Also, to add more value to the spring salad, don’t skip the cucumbers.
The “complicated” part of the salad is the dressing – the apricot vinaigrette. The dressing will require a bit of your time and attention. However, I promise it is worth every effort. For the dressing, you will need dehydrated apricots, shallots, white dry wine, white wine vinegar, and mustard. I know it looks like they don’t fit into the same plate, but they actually do, and it’s manly delicious. Here is the list of ingredients for the mixed greens salad with apricot vinaigrette:
- Green leaves at your discretion
- Cucumber
- Romaine lettuce
- Olive oil
- Salt
For the apricot vinaigrette:
- Dried apricots
- White wine
- White wine vinegar
- Dijon mustard
- Shallot
How to make the apricot vinaigrette?
For the delicious dressing of this mixed greens salad, you will need a saucepan to simmer the dehydrated apricots. First, chop the dried fruit and add it to the pan, then pour in the white wine and the vinegar. Turn on the heat to medium and wait for it to come to a boil. Turn heat to low and let simmer for about 5 minutes. This is when the dry apricot will soak in the liquids, will become a bit acidic, and softer.
As soon as the time expires, drain the apricots, you don’t need the acidic liquid, it has done its job. Now chop the apricots into thinner pieces and put them into a bowl.
Peel and finely chop one shallot, mix it with one tablespoon of Dijon mustard. At this point, mix the chopped shallot, with the mustard and with the finely chopped plumped apricots. Mix well and season with salt, then drizzle with some olive oil. Finally, the dressing is ready and you will shortly make a delicious spring salad with mixed greens and apricot vinaigrette.
How to make mixed greens salad with apricot vinaigrette?
As soon as the vinaigrette is ready, it’s time to proceed to the greens. If it’s not pre-washed, use a salad spinner to wash and well rinse the green leaves for your salad. Put the clean leaves in a salad bowl.
Now wash a cucumber and thinly slice it using a peeler. Add the thin slices of cucumber to the bowl. Sprinkle just a bit of salt and drizzle only a few drops of olive oil. Finally, add the vinaigrette on top and mix only a couple of times. The salad is ready to be served! It is crunchy, it is lightly sweet, and just perfectly acidic.
How to serve the mixed greens salad with apricot vinaigrette?
Serve it as a side dish for a pork steak, chicken fritters, roasted turkey legs, or a nice piece of pork tenderloin. Whatever your choice of the first course, this salad is already luscious and will be a hit amongst salads. If there is a green mix combo that good to convince everyone at the table to eat it, then it is exactly this mixed greens salad with apricot vinaigrette!
Mixed Greens Salad with Apricot Vinaigrette
Ingredients
- 1/2 cup apricots dehydrated
- 1/4 cup white wine vinegar
- 2 tbsp mustard Dijon
- 1 shallot finely chopped
- 1 cucumber
- 1/2 head butter lettuce
- 8 oz green leaves half a pack
- 2 tbsp olive oil
- 1 pinch salt
Instructions
Apricot Vinaigrette
- Finely chop the dried apricots and mix with the white wine and the vinegar
- Use a saucepan to bring to a boil the apricots and simmer for 5 minutes on low heat
- Drain the apricots
- Mix the boozy apricots with the mustard and one chopped shallot
- Drizzle one tablespoon of olive oil, add salt, and mix
The salad
- Wash and rinse well the greens with a salad spinner
- Transfer greens to a salad bowl
- Wash and thinly slice one cucumber with a peeler, add to the salad bowl
- Drizzle some olive oil and season with salt
- Add the apricot vinaigrette and gently mix
- Serve with pleasure
4 comments
Text calls for white wine AND white wine vinegar. Recipe only shows the vinegar.
Hi,
This might be a mistake I didn’t observe. Thank you for your attention.
So is it both or just one? Which one,if so, and confirm how much please.
Hey Bobbi, you can use both if you like a more acidic taste. If not, use only one, I would choose the white wine over the vinegar if I had to pick one because the taste and aroma are milder. Hope this works for you:) ❤️