Apricot Vinaigrette Salad Dressing


I almost never use salad dressing on salads. I feel they cover the flavor of the contents of the salad. Last summer, we took our grandson and granddaughter to Wood-N-Tap in Farmington CT. I had the most marvelous Apricot dressing there. I couldn’t find an appropriate recipe on-line or its availability at the grocery store – so I made my own. Feel free to experiment – it is very forgiving. But it is excellent!!! Oops! If I do say so myself.


    • 10 dried apricots
    • White Wine Vinegar
    • White sugar
    • Lemon juice
    • Dijon Mustard
    • Extra Virgin Olive Oil
    • Salt
    • Pepper (or Adobo sauce – my favorite)


    1. Take about 10 dried apricots and put them in a small dish or bowl and cover with white wine vinegar. Place in the refrigerator over night. This will soften the apricots so they are easily liquefied.
    2. In a blender, place ¼ cup of white sugar and ¼ cup of water and one T lemon juice
    3. Add the apricots
    4. Liquefy that puppy – Use the pulse mode until it looks like apricot preserve. There should be no apricot chunks.
    5. Add to the blender
      1. ½ t Dijon mustard
      2. ½ cup white wine vinegar
      3. ½ cup extra virgin olive oil
      4. ¼ t salt
      5. ¼ t pepper or ¼ t adobo sauce
    6. Continue to blend until you have a nice smooth dressing

Keeps about 3 weeks in the refrigerator. Makes about 12 ounces.

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