I am in winter heaven right now. Heaven becasue the sun is shining, the sky is blue and grass is beginning to poke its way through the snow. Spring is coming! Which means warmer days, gardening, and good fruit in the markets again (at reasonable prices).
After a winter of heavy meatloaves, roasts and potatoes I am ready for some fruity salads. In the next few weeks you'll see some of my favorites. Tropical Spinach Salad is hearty enough to stand alone as a lunch but versital enough to pair with many meals-- maybe an apricot glazed pork roast or honey baked ham.
Tropical Spinach Salad
4 oz deli roast turkey, cut in 1 inch strips
1/2 cup diced red bell pepper
1 mango, cubed (substitute with 1 1/2 fresh or canned peach cubed)
2 hard boiled eggs, coarsley chopped
1/4 small red onion, wedged
6 oz spinach
1/4 c sliced almonds, toasted
Place spinach in a large bowl; add remaining ingredients. Toss with apricot dressing. Serve immediately.
3 Tablespoons apricot preserves (can substitiute with peach preserves)
2 Tablespoons cider vinegar
2 teaspoons olive oil
2 Tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients and whisk until blended. Cover and refrigerate until serving.