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Crunchy Chopped Salad with Apricots 

Recipe by: Eileen M.


  • 3 cups finely chopped kale, with stem and ribs removed
  • 2 cups chopped broccoli
  • 2 cups thinly sliced Napa or green cabbage
  • 3/4 cup chopped dried apricots
  • 3/4 cup sliced almonds
  • 1/4 cup thinly sliced red onion
  • 3 T. Apricot Balsamic or more to taste 


  1. To a large bowl, add all the ingredients except the Apricot Balsamic . Mix thoroughly to combine. 
  2. Add  the Apricot Balsamic just before serving and toss to combine. Enjoy! 


  • The idea for this salad came from a  review of Apricot Balsamic, by Jennie L., on the California Balsamic website! Healthy and easy, it is SOS-free and brimming with deliciously fresh and vibrant ingredients. 
  • As a time saver, Trader Joe’s carries a bagged salad product called “Cruciferous Crunch” and many stores carry bagged “broccoli slaw” and pre-washed chopped kale. You can substitute and use any combination. The key is to use a total of 7 cups of greens (kale, cabbage, broccoli, broccoli slaw, Cruciferous crunch or Brussels sprouts.) 
  • This salad will keep fresh in the refrigerator for up to a week. Each day, put the desired amount in your salad bowl and drizzle on the Apricot Balsamic.
  • My preference is to use Unsulphured Dried Apricots, which means they have been dried directly in the sun without added Sulphur Dioxide. They have a dark brown appearance and a much richer and sweeter taste than the more common ‘orange’ apricots. The texture should be moist and chewy. If you can’t find them, any type of dried apricots, or golden raisins, can be substituted. 
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