Baby Kale Salad with Apricots, Feta, and Apricot Dressing
This baby kale salad with apricots, feta, and apricot dressing is a wonderful way to eat your greens and indulge in summer fruit. The homemade apricot dressing is tangy and versatile.
12-14ouncesbaby kale greens(a blend of assorted baby greens also works great)
1cupsnap peas
2 1/2cupssliced apricots
1cupcubed feta
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Instructions
Blend the apricots, sugar, sherry vinegar, Dijon mustard, salt, and lemon juice in a food processor. With the motor running, drizzle in the olive oil until it emulsifies into a creamy consistency. If preparing in advance, refrigerate in a sealed container and whisk well before serving.
Bring a small saucepan of water to a boil. Drop in the peas and cook quickly, about 2 minutes. Strain and cool completely in an icebath. Drain.
Toss together the baby kale with about 1/4 cup of dressing (enough to lightly coat). Let it sit in the refrigerator for about 30 minutes in a tightly sealed container. Add remaining baby greens, peas, apricots, and feta and toss with additional dressing. Serve immediately.