Prep 5 mins
Cook 0 mins
Putting here for safe keeping as it sounds yummy.
- 1 (16 ounce) can apricot halves, drained
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 1 large garlic clove
- 1 teaspoon fresh thyme
- 2 tablespoons olive oil
- In blender, combine first 5 ingredients; blend until smooth. With blender running, slowly add loive oill; blend until smooth.
Made as directed and served on a bed of lettuce with chopped tomato, avocado slices, and sprinkled with blackberries and blueberries. Thanks, Debbwl! Made for May Pool Party tag.
I am not big on making salad dressings, but this looked easy and I had all I needed to make it. The end result was a wonderful treat for my salad today at lunch. I am thankful I have enough left for a salad with my dinner. Thanks.
A fantastically easy salad dressing that was PERFECT with a mesculin green and date salad; the store by me sells these 16-oz jars of fruit suspended in light syrup and the apricot one was just perfect for it. The only things I did different was I used red wine vinegar because I don't care for balsamic vinegar, and I added a pinch of sugar and ginger. A wonderful dressing that's not too oil-heavy so I don't have to feel guilty piling it on my salads. Definitely a keeper, will make again and again. Made as a VIP Recipenap for Veggie Swap 17.