Carrot, Radish, and Beet Salad with Apricot
  • 1/4cup dried apricotsfinely chopped
  • 1/4cup white-wine vinegar
  • 1 small shallotfinely diced
  • 1tsp Dijon mustard
  • 1/4tsp fine sea salt
  • 2 Tbsp extra-virgin olive oil
  • 4cups mixed-colored carrotsshaved lengthwise, about 3
  • 4 mixed-colored radishesthinly sliced into rounds
  • 1 small red or yellow beetthinly sliced into rounds
  • 1cup watercress or baby arugula
  • 1/4cup mint leavesroughly torn
  • 2 small orangesrind removed and sliced into rounds or half moons
  • 12 pitted green olivessliced lengthwise
  • 1/4cup roasted pistachiosroughly chopped, or pumpkin seeds
  1. For salad dressing, to small saucepan, add apricots and vinegar and place over medium heat. Bring to a simmer, remove from heat, and let sit for 5 minutes.
  2. In medium bowl, whisk together shallot, mustard, and salt. Using slotted spoon, transfer apricots to mustard mixture. Whisk in 2 tsp apricot-infused vinegar along with olive oil until a homogenous vinaigrette forms. Reserve remaining vinegar for another use. Set vinaigrette aside or refrigerate in airtight container until ready to use.
  3. Arrange carrots, radishes, beets, watercress, mint, and oranges on serving platter. Drizzle with dressing and garnish with olives and pistachios or pumpkin seeds.
Recipe Notes

Per serving: 169 calories; 1 g protein; 12 g total fat (10 g sat. fat); 16 g total carbohydrates (13 g sugars, 1 g fiber); 15 mg sodium