Apricot Dijon Lamb Or Chicken Salad

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 cup apricot preserves
• 1/4 cup wine vinegar
• 2 tablespoons dijon-style mustard
• 1 teaspoon ground ginger powder
• 1 lb lamb tenderloin (or chicken breast)
• 1 (10 ounce) package mixed salad greens
• 1 (15 ounce) can apricot halves, drained and sliced
• 1/2-3/4 cup dried cranberries or 1/2-3/4 cup dried cherries
• 1/3 cup crumbled blue cheese
• 8 green onions, cut into 1/2-inch pieces
• 1/3 cup toasted pecan pieces

Recipe

• 1 in a small bowl, combine the apricot preserves, vinegar and ginger; mix well; reserve 3/4 cup for salad dressing.
• 2 butterfly the lamb tenderloin (cut almost in half horizontally, but not quite through).
• 3 grill or broil tenderloin 6-6 inches from heat source for 5-6 minutes per side.
• 4 brush with remaining apricot mixture during the last 2 minutes on each side.
• 5 move tenderloin to cutting board to cool slightly.
• 6 meanwhile in a bowl, combine the salad greens, canned apricots, dried cranberries, cheese, pecans and onions.
• 7 divide the mixture into 4 plates.
• 8 slice the tenderloin into 1/2-inch strips.
• 9 arrange on top of the greens mixture on each plate.
• 10 drizzle with reserves apricot mixture just before serving.
• 11 **note** to toast pecans or walnuts, place nuts in a shallow baking sheet and bake for 10 minutes in a 350 degree oven; let cool chop coarsely.