Grilled Apricot Green Salad with Smoky Cherry Vinaigrette

Grilled Apricot Green Salad with Smoky Cherry Vinaigrette

This is a beautiful salad to add to a bbq spread. It has all the freshness of a raw salad with the addition of a grilled element, which makes it appropriately summery and suitable for afternoon into late evening type of gatherings.

Health Tip: Originating in China, the sweet and sour apricot helps to moisten the lungs, relieving thirst, dry throat, and other lung conditions.

Grilled Apricot Slices with Baby Lettuce Salad with Smoked Cherry Vinaigrette
Yield: 4 Servings

Ingredients:
4 apricotshalved, pitted
12 oz baby greens or Mesclun mixed greens 
1/2 cup smoky cherry vinaigrette (more to taste)
1/2 cup fresh basil or mint, torn

Preparation:
1. Turn on the grill to medium high.
2. Rinse and dry the greens.
3. Make the vinaigrette.
4. Grill apricots, skin side down, for 2-3 minutes.  Carefully turn with tongs and grill for another minute. Remove from the grill.  Allow to cool. Slice the apricots.
5.  Toss the greens with sliced apricots, fresh basil and smoky cherry vinaigrette. Serve immediately!

Smoked Cherry Vinaigrette
Yield: 12 Servings (Store extra in a container in the freezer for the fall, you’ll be so excited that you did!)

Ingredients:
2/3 cup balsamic vinegar
2 tablespoon honey
3/4 cup fresh cherries, pitted
1 Tbsp. Dijon mustard
1 tsp sea salt
1/2 teaspoon ground black pepper
2 cloves fresh garlic, minced
1/4 teaspoon natural liquid smoke
1 cup extra virgin olive oil

Preparation:
1. Combine all ingredients in a blender and blend until smooth. Keeps for 1 week in the fridge.

Grilled Apricot Green Salad with Smoky Cherry Vinaigrette
 
Author:
Yields: 4 servings
Ingredients
  • 4 apricots, halved, pitted
  • 12 oz baby greens or Mesclun mixed greens
  • ½ cup smoky cherry vinaigrette (more to taste)
  • ½ cup fresh basil or mint, torn
  • ⅔ cup balsamic vinegar
  • 2 tablespoon honey
  • ¾ cup fresh cherries, pitted
  • 1 Tbsp. Dijon mustard
  • 1 tsp sea salt
  • ½ teaspoon ground black pepper
  • 2 cloves fresh garlic, minced
  • ¼ teaspoon natural liquid smoke
  • 1 cup extra virgin olive oil
Instructions
  1. Turn on the grill to medium high.
  2. Rinse and dry the greens.
  3. Make the vinaigrette.
  4. Grill apricots, skin side down, for 2-3 minutes. Carefully turn with tongs and grill for another minute. Remove from the grill. Allow to cool. Slice the apricots.
  5. Toss the greens with sliced apricots, fresh basil and smoky cherry vinaigrette. Serve immediately!
  6. To make the smoky cherry vinaigrette combine all remaining ingredients in a blender and blend until smooth. Keeps for 1 week in the fridge.

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