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Spring Salad with Feta and Apricots

May 30, 2014
by Cornelia Emlen

Serves: 6

A satisfying spring salad combining the sweetness of apricots with the tang of fresh mustard greens and the saltiness of feta. To make it a filling, one-dish meal, add hard boiled eggs or cooked meat or tofu and serve with a loaf of delicious, fresh bread. This could not be more simple!
Ingredients
  • Organic green leaf/red leaf lettuce
  • Organic spinach
  • Red giant organic mustard
  • Goat feta
  • Dried apricots
  • Vinaigrette
Farmers to You Ingredients:
Other Fresh or Pantry Ingredients:
  • olive oil
  • seasoned rice vinegar
  • Dijon mustard
  • garlic
  • black pepper
Instructions
  1. No need to measure your ingredients: just determine how much you think your family will eat at one sitting and let that be your guide.
  2. Wash greens and spin dry. Place in salad bowl.
  3. Crumble goat feta, to taste, and add to greens.
  4. Cut apricots into thin strips (whatever size seems right for you) and add to salad.
  5. Toss with favorite salad dressing. See my standby vinaigrette recipe.


Nel's Standby Olive Oil and Seasoned Rice Vinaigrette

My standby vinaigrette made with olive oil and seasoned rice vinegar -- I always have a couple of mason jars full of it and ready to go.
Ingredients
  • ⅔ cup olive oil
  • ⅓ cup seasoned rice vinegar
  • 1 heaping Tablespoon whole grain Dijon mustard
  • 1 large clove garlic, pressed
  • Lots of freshly ground black pepper
Instructions
  1. Combine in a mason jar, add lid and shake thoroughly.