Beansprout, Apricot and Almond Salad Recipe

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  • Beansprouts – 115 gms
  • Red and Green Grapes – small bunch seedless and halved
  • Un-Sulphured Dried Apricots – 12, halved
  • Blanched Almonds – 25 gms, halved
  • Pepper

For the Dressing:

  • Walnut Oil – 1 tblsp
  • Sesame Oil – 1 tsp
  • Balsamic Vinegar – 2 tsp


  1. Place the beansprouts in the bottom of a large salad bowl and sprinkle the grapes and apricots on top.
  2. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
  3. Pour over the salad.
  4. Scatter over the almonds and season.

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