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

4 serv.

apricot preserves↗2 tablespoons
(original recipe called for only 1)
red wine vinegar↗1 1⁄2 tablespoons
(I used cider vinegar with great results)
Dijon mustard↗1 teaspoon
salt↗1⁄4 teaspoon
black pepper↗1⁄4 teaspoon
extra virgin olive oil↗1⁄4 cup
(I used canola oil with great results)

Step-by-step instructions

1
Mix together first 5 ingredients.
2
Whisk in olive oil and serve.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App