Fresh Apricot Thai Salad

Preparation:  10 min. Cooking: 0 min. Total: 10 min.
Recipe photo
  • 2 Cup sliced fresh apricots
  • 2 Cup diced cooked chicken
  • 1 Cup cucumber , sliced, peeled and seeded if necessary
  • 1 Cup bean sprouts , rinsed
  • 4 Tbsp rice vinegar
  • 3 tsp cilantro , chopped
  • 2 tsp sugar
  • 4 Tbsp vegetable oil
  • 1/2 tsp chili oil
  • 1 package mixed salad greens
  • 2 Tbsp peanuts , coarsely chopped
  • 1 limes , cut into wedges
In a large bowl, combine apricots and next 3 ingredients; set aside. In a small bowl, combine vinegar, cilantro, and sugar; whisk in oils. Toss salad with vinaigrette and arrange on plates that have been lined with salad greens. Sprinkle with peanuts and garnish with line wedges.

Courtesy: California Fresh Apricot Council.
Calories
370 Cal
Fat
24 g
Carbs
16 g
Protein
22 g
Fiber
3.1 g
Sugar
12 g
Cholesterol
64 mg
Sodium
67 mg


Nutrients

Fiber     3.1 g
Fat     24 g
Sugar     12 g
Carbs     16 g
Protein     22 g
Calories     370 Cal

Fats

Fat, Poly     13 g
Fat, Mono     6.2 g
Fat, Sat     3.3 g
Fat, Trans     0 g
Fat, Percent     60 %

Vitamins

Vitamin, K     18 mcg     15 %
Vitamin, A     1700 IU     57 %
Vitamin, B12     0.2 mcg     9.3 %
Niacin     5.5 mg     35 %
Riboflavin     0.2 mg     18 %
Vitamin, C     18 mg     20 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     21 %
Vitamin, E     6.1 mg     41 %
Panto, Acid     1.3 mg     26 %
Choline     56 mg     10 %
Thiamin     0.1 mg     10 %

Minerals

Calcium     37 mcg     3.7 %
Phosphorus     190 mg     27 %
Magnesium     43 mg     10 %
Copper     0.3 mcg     28 %
Fluoride     0.4 mcg     10 %
Zinc     2.6 mg     24 %
Cholesterol     64 mg     0.9 %
Sodium     67 mg     4.5 %
Selenium     14 mcg     25 %
Manganese     0.3 mg     3.9 %
Potassium     510 mg     11 %
Iron     1.8 mg     22 %