1. Mix the first ingredients in a small bowl suitable for serving. In some cases it may be desired to sauté the apricot in olive oil to soften it.
2. Wash and break off individual leaves of Romaine to make 8 or more spears for dipping in the sauce. Trim the limper ends of the leaves so it isn't too floppy.
3. Serve on a plate with the dipping bowl in the middle of the table for a convivial salad experience.
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 179 (82%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 21mg||6 %|
|Sodium 483.5mg||17 %|
|Potassium 199.7mg||5 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 7.8g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 218
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