4cupsmixed-colored carrotsshaved lengthwise, about 3
4mixed-colored radishesthinly sliced into rounds
1small red or yellow beetthinly sliced into rounds
1cupwatercress or baby arugula
1/4cupmint leavesroughly torn
2small orangesrind removed and sliced into rounds or half moons
12pitted green olivessliced lengthwise
1/4cuproasted pistachiosroughly chopped, or pumpkin seeds
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.
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.
Arrange carrots, radishes, beets, watercress, mint, and oranges on serving platter. Drizzle with dressing and garnish with olives and pistachios or pumpkin seeds.
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