I just loved this salad. For me it disguised the spinach since I really only like it cooked. I thought it was a little orangy, so, I hate to admit this, I added a teeny teaspoon of bottled Italian dressing. That hit the spot for me.
This was a perfect blend of flavours! Loved the combination of apricot and orange. I used brown basmati rice which was very aromatic. Thanks for sharing :)<br/>Made for ZWT 9 / Morocco for The Apron String Travelers
I was out of scallions and otherwise made this salad as stated. Mine included a mix of brown and wild rice. Though I was quite hungry, the hour wait to let the flavors blend was well worth it. The apricots released some of there sweetness while absorbing some of the acidity of the vinegar. Same for the rice which took on the fragrance of the orange juice. Ultimately, I decided to add scoop of dried cranberries to give a bit more sharpness -- perhaps this was lost from the original when I omitted the scallions. Also added some leftover citrus marinated chicken to make a meal of the dish. Cranberries or scallions, side or entree, this is a keeper. I really wish there was a half star 'cause this is much better than a four, just not quite a 5. (You have some fivers that leave me fantasizing from lunch to dinner.) Thank you Paula.
We enjoyed this delicious lite and fresh tasting salad, I chopped some roasted red pepper and sprinkled over the top of salad. I served it with your Pork Chops in Orange-Apricot Sauce Pork Chops in Orange-Apricot Sauce and the really went well together.Thanks PaulaG for sharing these recipes