So, I’ll be honest here in saying that I never really buy or use apricots a whole lot, and I’m not entirely sure why either. They taste good, fresh or dried so it’s not that I don’t like them. I just never really think to use them. But, this salad dressing just sounded really good to me for son reason or another. It’s sweet, but tangy, and yet has just a little bit of a kick from the ginger in there. It’s really one of my new favorite things on the planet.

This salad is a really good mix of textures and tastes. You really won’t miss meat here. And you won’t miss the dairy either. Somehow everything else going on really keeps you from focusing on what’s not there so that you instead focus on what is there. And that’s a lot of goodness!

I will say, at the start I had half a mind to sprinkle on some feta cheese, but once I took a few bites I didn’t think about it anymore. It just isn’t needed! It’s all good fresh stuff in this salad too. I used only baby spinach and also went with some amazing ‘Texas sized’ green olives which were even bigger than the cherry tomatoes.

The dressing here is really the star of the show. I used an immersion blender with mine to really get it whipped up into a creamy dressing that was just out of this world amazing. I also used a salt-free lemon pepper seasoning and was in absolute heaven with this lunch!

Step-by-Step Photos: