TOSSED GREENS WITH TANGY APRICOT DRESSING

FOR THE DRESSING:
2 containers (8 oz each) apricot yogurt
1/2 cup apricots, finely chopped (optional)
2 teaspoons chives
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 cup oil
2 tablespoons white wine vinegar
Dash ground black pepper
FOR THE SALAD:
2 cups slivered almonds
1 to 2 tbsp butter or margarine
4 quarts torn assorted salad greens

In medium bowl, combine yogurt, apricots, chives, salt, mustard, oil, vinegar and pepper. Cover and chill.

In small skillet, saute almonds in margarine until lightly browned.

Combine almonds with greens and serve with dressing.

Makes 16 servings
Source: Recipe booklet: Great Summer Get-Together Recipes, Pillsbury Classic Cookbooks No. 17, 1982

Category:  Salads, Assorted
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