Dried Fruit and Nut Salad Recipe

Ingredients with Measurements:
- 6 cups mixed greens
- 1/2 cup dried cranberries
- 1/2 cup dried apricots, chopped
- 1/2 cup toasted almonds, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup balsamic vinaigrette

Special equipment needed:
- None

Step-by-step instructions:
1. Rinse and dry the mixed greens and place them in a large salad bowl.
2. Add the dried cranberries, chopped dried apricots, and toasted almonds to the bowl.
3. Toss the salad ingredients together.
4. Drizzle the balsamic vinaigrette over the salad and toss again.
5. Sprinkle the crumbled feta cheese over the top of the salad.


- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4.

Nutritional information:
- Calories per serving: 220
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 5mg
- Sodium: 210mg
- Total carbohydrates: 26g
- Dietary fiber: 5g
- Sugars: 18g
- Protein: 6g

Substitutions for ingredients:
- You can substitute any type of dried fruit or nut that you prefer.
- If you don't have balsamic vinaigrette, you can use any type of salad dressing that you like.

Variations:
- Add sliced grilled chicken or shrimp for a protein boost.
- Use goat cheese instead of feta cheese.
- Add sliced avocado for a creamy texture.

Tips and tricks:
- Toasting the almonds brings out their flavor and adds crunch to the salad.
- Make sure to chop the dried apricots into small pieces so that they are evenly distributed throughout the salad.
- You can make the salad dressing from scratch by whisking together balsamic vinegar, olive oil, honey, and Dijon mustard.

Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad in a large glass bowl to show off the colorful ingredients.
- Garnish with extra toasted almonds and dried cranberries.

Garnishes:
- Extra toasted almonds and dried cranberries.

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Serve with a side of garlic bread or a warm bowl of soup.

Troubleshooting advice:
- If the salad seems too dry, add more dressing or a drizzle of olive oil.

Food safety advice:
- Make sure to wash the mixed greens thoroughly before using them in the salad.

Food history:
- Salads have been a popular dish for centuries, with ancient Romans and Greeks enjoying them as part of their diets.

Flavor profiles:
- This salad is sweet and tangy, with a crunchy texture from the nuts.

Serving suggestions:
- Serve as a light lunch or as a side dish with dinner.

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Taste: Sweet, Nutty, Fruity, Tangy, Savory