Recipes / Cilantro

Apricot-Cilantro Salad

1 16 1/2-ounce can apricot halves in light syrup, sliced
1/4 cup lemon juice
2 teaspoons sugar
1 teaspoon reduced-sodium soy sauce
1 teaspoon ground cumin
4 cups shredded lettuce
1/4 cup fresh cilantro, chopped
2 greens onions, sliced
2 cups fresh bean sprouts
1 8-ounce can water chestnuts, drained and sliced
1/2 cup slivered almonds, toasted

Drain apricots, reserving 2 tablespoons syrup. Combine reserved syrup with lemon juice, sugar, soy sauce and cumin. Chill until ready to serve. Place lettuce in serving bowl. Tope with cilantro, onion, bean sprouts, water chestnuts, apricot slices and almonds. When ready to serve, mix dressing well and pour over salad. Toss.

Serves 8.

From fooddownunder.com.

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