Wednesday, October 07, 2015
Current Weather
Loading Current Weather....
Published: Tuesday, 7/6/2004

Apricot Thai Salad

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

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.