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Summer Salad with Apricot Poppyseed Dressing and Bacon Crumble
HEATHER CHRISTO14Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- poppyseed dressing (Apricot)
- 3 apricots (pits removed)
- 4 Tbsp. yellow onion (sweet, chopped)
- 1/4 cup olive oil
- 4 Tbsp. red wine vinegar
- 3 Tbsp. honey
- kosher salt (to taste)
- 2 tsp. poppyseeds
- 2 romaine hearts (chopped into bite sized pieces)
- 1/2 red onion (thinly sliced)
- 1 avocado (large, thinly sliced)
- 2 ears fresh corn (cut off of the cob)
- 3 apricots
- 4 slices bacon (cooked to crispy)
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