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Recipe: Summer Salad with Apricot Poppyseed Dressing and Bacon Crumble

Heather Christo
  • minutes
  • Serves 4

INGREDIENTS

Apricot Poppyseed Dressing

3

apricots, pits removed

4 tbsp

sweet yellow onion, chopped

1/4 cup

olive oil

4 tbsp

red wine vinegar

3 tbsp

honey

kosher salt

2 tsp

poppyseeds

2

romaine hearts, chopped into bite sized pieces

1/2

red onion, thinly sliced

1

large avocado, thinly sliced

2

ears of fresh corn, cut off of the cob

3

apricots

4

slices of bacon cooked to crispy