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Ingredients:
For the Dressing (makes about 1 cup):
3 apricots, peeled and seed removed
6 – 7 fresh mint leaves
3 teaspoons honey
4 Tablespoons white balsamic vinegar (or champagne or red wine vinegar)
¼ cup olive oil
salt and pepper, to taste
For the Salad (adjust amounts according to your liking):
Fresh arugula (about 1 cup per plate)
Apricots, halved, seeded and sliced (about ½ to 1 apricot per plate)
Mint leaves (just a few per plate)
Small heirloom tomatoes, halved (or cherry tomatoes; a few pieces per plate)
Small cubes of French Feta (or any Feta cheese you like; a few pieces per plate)
Thinly-sliced red onion
Candied pecans
Source, details, tips and full instruction at: lemonsandanchovies.com
Ingredients:
400 gr. watermelon
100 gr. raspberries
100 gr. yellow cherry tomatoes
100 gr. red cherry tomatoes
Rocket
100 ml balsamic vinegar
50 gr. sugar
4 tbsp Virgin Olive Oil
1 tray mixed flowers
Maldon Salt
Source, details, tips and full instruction at: delicooks.com
Ingredients (Serves 4-6)
For the dressing:
juice from 1 lime
1 TBSP apple cider vinegar
1/2 tsp chili powder {I used 1/4 tsp chipotle chili powder & 1/4 tsp regular chili powder for spicier}
1/4 tsp cumin
1/4 tsp paprika
1/8 tsp garlic powder
1/8 tsp onion powder
1/2 tsp salt
1 TBSP olive oil
For the salad:
4 cups cooked quinoa {see notes for how to cook}
1 (15 oz.) can reduced-sodium black beans, well-rinsed & drained
6 TBSP chopped cilantro, divided
1 pint cherry or grape tomatoes, halved {or 3 Roma tomatoes, chopped}
1 cup cooked chicken {optional}
1 avocado, diced
Source, details, tips and full instruction at: memeinge.com
