Ingredients

Apricot Tahini Salad Dressing

• 160 g Tree Top Apricot Puree SS
• 145 g Greek yogurt
• 100 g extra virgin olive oil
• 45 g brown sugar
• 35 g lemon juice, fresh
• 20 g Tahini sesame paste
• 8 g fresh garlic, finely chopped
• 2 g fresh parsley, finely chopped
• 2 g fresh mint, finely chopped
• 1 g sea salt
• 0.50 g ground cumin
• 0.50 g ground black pepper

Salad

• 94 g cucumber, sliced
• 91 g Garbanzo beans (canned)
• 85 g wild greens mix or Romaine leaves
• 82 g grape tomatoes, halved
• 66 g Feta cheese, crumbled
• 65 g Apricot Yogurt Tahini Dressing (recipe above)
• 60 g Kalamata olives, with pits
• 20 g red onion, shaved
• 20 g red bell pepper, fine julienned
• 10 g arugula leaves

Directions

Salad:

Place wild greens and arugula in mixing bowl. Add half of bell pepper, onion, olives, cheese, tomato and garbanzo beans with dressing; toss well.

Place on service plates and garnish with additional salad toppings.

Serves 1-2.

Apricot Tahini Salad Dressing:

Mix all ingredients together and reserve. Rough chop garlic in food processor. Add tahini, dry ingredients, lemon juice and apricot puree and blend on medium speed until uniform. Add oil in slow stream while continuing to blend. Remove from food processor and add fresh chopped herbs and adjust salt. Store refrigerated.