 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
|
Super easy and super tasty! Recipe from Cooking Light March 2010. They recommend serving it over a salad of mixed greens, raspberries, goat cheese, almonds and chicken breast. Ingredients:
2 tablespoons apricot preserves (original recipe called for only 1) |
1 1/2 tablespoons red wine vinegar (i used cider vinegar with great results) |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup extra virgin olive oil (i used canola oil with great results) |
Directions:
1. Mix together first 5 ingredients.
2. Whisk in olive oil and serve.
|
|