6 servings
1 bag (approx. 50 g) baby spinach
1 head of crisp lettuce
1 tart apple, cut into thin strips
1 dl pecans, toasted
Vinaigrette:
1 dl soft dried apricots
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp sugar
Salt and black pepper
Prepare the vinaigrette first. Dice the apricots and mix with the remaining ingredients. Adjust seasoning to taste.
Toss the salad ingredients together and place on a serving platter. Spoon the vinaigrette over the salad just before serving.
Thank you for the recipe Teresa Välimäki
