GINGER-APRICOT TOSSED SALAD

Ginger-Apricot Tossed Salad image

This dish is a nice change from ordinary green salad and is elegant enough for company. The dressing is one of my favorites. Its sweetness complements the crisp greens and crunchy green beans. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings (3/4 cup salad dressing).

Number Of Ingredients 11

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Ingredients

1 can (16 ounces) apricot halves, drained
1/4 cup rice vinegar
1 teaspoon sugar
1/2 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
5 cups torn mixed salad greens
1 medium mango, peeled and cubed
3 tablespoons coarsely chopped dry-roasted peanuts

Steps:

Process first 7 ingredients in a blender until smooth. Fill a 6-qt. stockpot two-thirds full with water and bring to a boil. Add beans; cook, uncovered, until crisp-tender, 8-10 minutes., Remove beans and immediately drop into ice water. Drain and pat dry. In a salad bowl, combine salad greens, mango and beans. Sprinkle with peanuts. Serve with dressing.

Nutrition Facts : Calories 181 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 7g fiber), Protein 5g protein.