Day 9 Lunch - Apricot Salad with Sunflower Vinaigrette

Ingredients:

Salad
3 Apricots (sliced)
¼ cup Walnuts (chopped then measured)
⅓ cup dried Cherries
5 cups chopped Lettuce (chopped then measured)
1 bunch Radishes (sliced)
1 Cucumber (diced)

Dressing
2 tablespoons Sunflower Butter (or smooth peanut or almond butter)
2 tablespoons White Balsamic Vinegar
1 tablespoon EV Olive Oil
Salt and Pepper (to taste)




Directions:

1. In a large bowl combine all the ingredients for the salad.
   
   
2. In a jar add all the ingredients for the dressing and shake.
   
   
3. Pour the dressing over the salad and toss to coat.
   
   
4. Taste for seasoning, add salt and pepper to your liking.

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