One of our best selling sauces on Tastes of Idaho is Coeur d'Alene Dressing's Apricot Dijon Honey Mustard Dressing & Glaze.
If you like honey mustard dressing, you will love the sweet tangy tastes of this Apricot Dijon Dressing.
But did you know you can use this on more than just salads?
Following are some of the ways you can use the versatile Coeur d'Alene's Apricot Dijon Dressing:
- Brown salmon or halibut steaks in olive oil or butter. When done, lightly glaze with "Apricot Dijon" dressing.
- Use "Apricot Dijon" dressing as a dipping sauce for coconut prawns or chicken strips. (easy recipe at the bottom)
- Pour 1/4 cup "Apricot Dijon" dressing over pork roast in a slow cooker or roasting pan. Cook accordingly. Thicken juices with cornstarch mixed with water.
- Spinach Salad: Tear one bunch of washed spinach. Mash 2 hard-boiled eggs. Crumble 4-6 pieces cooked bacon or use 3-4 tablespoons bacon bits. Add 1/4 cup dried cranberries and 2 tablespoons sunflower seeds. Toss well. Pour "Apricot Dijon" dressing over (a little goes a long way). Add grilled chicken breast for a full meal. Serve with french bread or whole wheat rolls.
- Try "Apricot Dijon" dressing as a glaze on pork or chicken on the BBQ.
- From: Marlys W, Minneapolis MN -- Tear spinach leaves. Add mandarin oranges, thinly sliced purple onions, grapes and toasted walnuts (or glaze in a skillet with a little sugar).
- From: Meridith, Chelan WA -- Pat chicken breast with Italian bread crumbs well. Brown both sides in olive oil. Pour small amount "Apricot Dijon" dressing in the bottom of baking pan. Place browned chicken breast atop. Pour a little more dressing over breasts. Bake 350-degree oven till done.
- Apricot-Balsamic Dressing: Two parts Apricot Dijon dressing to one part each dark balsamic vinegar and olive oil. I like to add a pinch of Splenda. Makes a terrific balsamic dressing with a fruity taste.
- Mix cooked spiral pasta, broccoli, tomatoes, black olives. Add equal amounts Apricot-Dijon dressing with balsamic or apple cider vinegar and olive oil. Pour over pasta salad. Season with salt and pepper.
- From: Patty A, Fairoaks CA -- Make your favorite stuffing, adding cranberries, nuts and anything else that sounds interesting. Put a large spoonful in a lightly greased baking dish. Top with a boneless chicken breast. Pour "Apricot Dijon" on top and bake in a 350-degree oven 30-40 minutes. Add more dressing for a dipping sauce.
- From Remingtons Restaurant, Spokane Airport -- Spinach salad: Tear washed spinach. Add candied pecans and arugula cheese. Top with Apricot Dijon or Toasted Poppy dressing.
- From: Lisa P, Renton WA -- Fresh Veggie Salad: Blanch 1# green beans and cool in ice water, drain. Toss green beans; 2 green onions, sliced thin on the bias into 1# lengths; 1/2 cubed mango; 1 TB black sesame seeds. Julienne the following and add: 1 large carrot; 1/2 English cucumber; 2 Jerusalem artichokes (sunchokes), peeled; 1/4 red pepper. Toss vegetables with Apricot Dijon Honey Mustard Dressing. Just prior to serving add toasted Hazelnuts, as desired.
Easy Coconut Prawns (From: Peggy, Cda Dressing Co.)
I like to use large shrimp, 16-20 per pound, allowing 4-5 per person should be more than enough. Clean shrimp discarding shell. You can leave whole with the tail but I like to remove the tail and butterfly (carefully slicing nearly through the top to bottom and spread open). Rinse and pat semi-dry with a paper towel.
- Mix 1/2 cup or so of flour with a shake or two of garlic powder and salt. Dredge each shrimp in flour and set on a plate for 20-30 minutes, till moisture has soaked up flour.
- Meanwhile, mix one egg with a little fat-free half and half, 1/4 cup...whisking well.
- Put 1/4 cup each shredded coconut and Panko on a plate (will coat 6-8 shrimp). I like to add a few shakes of salt and garlic powder, mixing up well.
- Take each shrimp and dip in egg mixture then in the coconut mixture.
- Heat skillet. Fry in a little olive oil, one side then the other till golden, 2-3 minutes each side.
- I use the Apricot Dijon as a heated dipping sauce, sometimes adding a little apricot jam. I use the little ceramic dipping bowls for individual servings. Hope you like it as much as we do. (The remainder coconut/Panko, fried till golden and drained makes a great topping for salads...no waste!)