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.
Ingredients For Ginger-Apricot Tossed Salad Recipe
1 can Apricot halves, drained
0.25 cup Rice vinegar
1 teaspoon Sugar
0.5 teaspoon Minced fresh gingerroot
1 Garlic clove, minced
0.25 teaspoon Salt
0.25 teaspoon Pepper
1.5 pound Fresh green beans, trimmed and cut into 2 inch pieces
5 cup Torn mixed salad greens
1 Medium mango, peeled and cubed
3 tablespoon Coarsely chopped dry roasted peanuts
Nutrition value
70
calories per serving
3 g Fat2 g Protein8 g Carbs< 1 g FiberOther
Current Totals
3 g Fat
2 g Protein
8 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
8 g
Protein
2 g
Fiber
1 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
5 mg
Iron
1 mg
Vitamin A
2 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
7 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
19 mg
Manganese
0 mg
Phosphorus
40 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
