Yum! This delicious spring salad is made even better with shallots, Dijon, and apricots. Add it to your salad arsenal for an easy-to-make lunch you can take to work (no sad desk salads here!) or serve as a side dish for an epic Easter ham.
The best part of this recipe certainly is the vibrant vegan salad dressing loaded with slightly spicy, tangy Dijon mustard and chopped dried apricots that get soaked in acidic white wine vinegar. This allows the chewy, sweet fruit to absorb the acid and become a little plumper and more succulent. Definitely don't skip this step, you won't regret it.
To make things even springier, you could top this salad with the season's finest veggies. Blanch asparagus, snap peas, shelled fresh peas, or green beans (or any combination of these delicious green vegetables) and serve on the side for some added nutrients, or chop and top when you add your cucumbers to the mix. You can also sear a beautiful piece of salmon or chicken to serve with this easy spring side dish. No matter how you want to present it, this easy salad will convince everyone to eat their veggies.
dried apricots, finely chopped
white wine vinegar
shallot, finely chopped
head butter lettuce, cleaned
bunches Upland watercress, cleaned
scallions, thinly sliced
Persian cucumber, thinly sliced
- Place apricots in a small bowl. Bring white wine vinegar to a simmer, then pour over apricots. Let stand 10 minutes.
- In a small bowl, combine shallot and Dijon. Using a slotted spoon, transfer apricot to mustard mixture. Add in 2 tsp vinegar, then mix in olive oil. Discard remaining vinegar.
- Toss together remaining ingredients, then toss with vinaigrette.