An interesting variation on an Italian favorite, this salad is made with apricots instead of oranges.
1 quart water
1/4 cup red wine vinegar
1 small red onion
2 pounds ripe apricots
1/2 cup pitted ripe olives
1/4 cup each oilve oil or salad oil and finely chopped fresh mint
3 tablespoons lemon juice Salt and pepper Mint sprigs
In a 2- to 3-quart pan over high heat, bring water and 2 tablespoons of the vinegar to a boil. Meanwhile, remove peel from onion and cut onion into thin crosswise slices. Add onion slices to boiling water and cook, uncovered, until pinker and limp, about 10 seconds. Drain onion and pour into a deep salad bowl.
Rinse apricots and cut into halves; remove and discard pits. Add apricots to onions with olives, oil mint, lemon juice, and remaining vinegar; mix gently. Add salt and pepper to taste.
Cover and let stand at room temperature to blend flavors, at least 1 hour or up to 4 hours. Once or twice, gently mix salad. Garnish with mint sprigs. Makes 4 servings.
Photo: Dress apricot, olive, and red onion salad with refreshing lemon-mint vinaigrette
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|Date:||Aug 1, 1984|
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