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Hi Loves! Today I’m sharing one of my favorite go-tos for a quick and pretty healthy meal. 🙂 I call it the Cran-Apricot Salad. You can make a bowl or serve this at a dinner that you are hosting. Just adjust the recipe to fit the amount of people you want to serve.
Prep Time: 5 minutes
1 bag Baby Spinach
1 bag dried Apricots
1 bag dried Cranberries
1 bottle of Raspberry Walnut Balsamic Vinaigrette (or your favorite dressing)
2 chicken breasts
For a bowl: Pour out the Baby Spinach (as much as you would like to have in your salad). Then sprinkle the dried Cranberries. *Tip: You don’t want too much cranberries or it will be overkill on the salad. Add 3-5 dried Apricots depending on your bowl size. *Tip: Three for a small-sized bowl; five for a large one. Pour a few drops of your favorite dressing (mine is Raspberry Walnut Vinaigrette). And Voila! You are ready to eat. For a more hearty salad you can add baked chicken, candied walnuts and feta cheese. Yum! When I’m having the Cran-Apricot Salad for a lunchtime snack I forgo the baked chicken and Feta cheese. When it is for dinner I add chicken, walnuts and cheese. Its like a party for your tummy!
For a party serving: Follow the same directions above but place the Baby Spinach, Dried Cranberries, and Dried Apricot by the bag into a large bowl and mix well. Then add the chicken breasts (cut into pieces) on top of the salad with the walnuts and feta cheese. Let the guests pour on the dressing.