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Author Topic: Fresh apricot Thai salad  (Read 911 times)
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a cup of cappuccino a day

Fresh apricot Thai salad
« on: May 05, 2007, 04:56:08 PM »

(NC)—This super main dish salad takes advantage of easily purchased Thai ingredients and the sweet-tart flavor of fresh California apricots. A sure-fire cure for wilting warm weather appetites, the recipe teams fresh apricots, chicken and vegetables in a light dressing that embraces California's fresh apricot season and the popularity of this appealing cuisine.

Makes 4 servings

Prep Time: 10 minutes

2 cups sliced fresh California 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

1/2 teaspoon chili oil

Leafy salad greens, as needed

2 tablespoons coarsely chopped peanuts

1 lime, cut into wedges

In a large bowl, combine apricots, chicken, cucumber and bean sprouts; set aside. In a small bowl, mix vinegar, cilantro, and sugar; whisk in oils. Toss salad with vinaigrette and arrange on plates lined with salad greens. Sprinkle with peanuts and garnish with lime wedges.

Nutrition information per serving: 300 calories, 21g protein, 15g carbohydrate, 19g fat,

48mg cholesterol, 46mg sodium, 3g dietary fiber.

More information and recipes are available on-line at


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