Recipe: Grilled apricot and feta salad with balsamic vinaigrette
Grilled apricots are the star of this early summer salad. Debbie Arrington
Grilled apricots stuffed with feta cheese are a classic summer appetizer. Why not use that same combination in a salad?
This colorful salad offers plenty of contrasting combinations; softened by grilling, the sweet-tart apricots complement the vibrant greens. Almonds and celery add crunch.
Grilled apricot and feta salad
Makes 2 large to 4 small servings
Ingredients:
4 large apricots
Olive oil
1 stalk celery, strings removed and chopped
2 cups lettuce, shredded
2 cups spinach, roughly chopped
For balsamic vinaigrette:
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
½ teaspoon seasoning salt
2 teaspoons sugar
For salad:
¼ cup feta cheese, reserving half for topping
2 tablespoons almonds, chopped
2 tablespoons raisins
Instructions:
Heat grill to medium.
Halve apricots and remove pits. Dip both the cut sides and skin sides in olive oil. Grill apricots, cut side down, until almost soft, 3 to 4 minutes. Remove from the grill and set aside.
In a large bowl, combine chopped celery, lettuce and spinach.
Make vinaigrette: In a small bowl or covered jar, mix extra virgin olive oil, balsamic vinegar, seasoning salt and sugar.
Add vinaigrette to the salad bowl and lightly toss the greens.
Cut grilled apricot halves in half again. Add apricots, half the feta cheese, the almonds and the raisins to the salad bowl; toss lightly.
Serve on plates or bowls. Use remaining feta as garnish.
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Garden Checklist for week of Feb. 9
Be careful walking or working in wet soil; it compacts easily.
* Keep the irrigation turned off; the ground is plenty wet with more rain on the way.
* February serves as a wake-up call to gardeners. This month, you can transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.
* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.
* Transplant cabbage and its close cousins – broccoli, kale and cauliflower – as well as lettuce (both loose leaf and head).
* Indoors, start peppers, tomatoes and eggplant from seed.
* Plant artichokes, asparagus and horseradish from root divisions.
* Plant potatoes from tubers and onions from sets (small bulbs). The onions will sprout quickly and can be used as green onions in March.
* From seed, plant beets, chard, lettuce, mustard, peas, radishes and turnips.
* Annuals are showing up in nurseries, but wait until the weather warms up a bit before planting. Instead, set out flowering perennials such as columbine and delphinium.
* Plant summer-flowering bulbs including cannas, calla lilies and gladiolus.