2 cups fresh sliced apricots
2 cups diced cooked chicken
1 cup sliced cucumber, peeled, and seeded if necessary
1 cup bean sprouts, rinsed
1/4 cup rice vinegar
1 tablespoon chopped fresh cilantro
2 teaspoons sugar
1/4 cup vegetable oil
Leaf salad greens
2 tablespoons coarsely chopped peanuts
In a large bowl, combine apricots and next 3 ingredients; set aside. In a small bowl, combine vinegar, cilantro, and sugar; whisk in oil. Toss salad with vinaigrette and arrange on plates that have been lined with salad greens. Sprinkle with peanuts and serve.
Yield: 4 servings
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.