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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



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