Ingredients
- 1/3 C Olive Oil
1/3 C White Wine Vinegar
1/2 C Apricot Nectar
1/2 C dried Apricots
1/2 tsp Salt
1 Tbsp Dijon Mustard
12 cups romaine and red leaf lettuce, washed and torn into bite-sized pieces
3 scallions, finely chopped
1/2 C snipped dried apricots
4 ripe pears, cored and cut into wedges (or cubes)
6 oz feta cheese, crumbled
3/4 C sliced almonds, toasted
Description
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