Apricot-Spinach Salad

Ingredients

  • 1 cup walnut or pecan halves
  • 1/3 cup seasoned rice vinegar
  • 1 tablespoon olive oil or salad oil
  • 1 teaspoon grated lemon peel
  • 1 pound firm-ripe apricots, pitted and sliced
  • 3/4 pound baby spinach leaves, rinsed and crisped
  • 1/4 pound blue cheese, crumbled
  • Fresh-ground pepper

Description

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