Ginger-Apricot Tossed Salad

• 1 can (16 ounces) apricot halves, drained
• 1/4 cup rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon minced fresh gingerroot
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
• 5 cups torn mixed salad greens
• 1 medium mango, peeled and cubed
• 3 tablespoons coarsely chopped dry roasted peanuts

1. Process first seven ingredients in a blender until smooth. Fill a 6-qt. stockpot two-thirds full with water and bring to a boil. Add beans; cook, uncovered, until crisp-tender, 8-10 minutes.
2. Remove beans and immediately drop into ice water. Drain and pat dry. In a salad bowl, combine salad greens, mango and beans. Sprinkle with peanuts. Serve with dressing.

apricot halves, rice vinegar, sugar, fresh gingerroot, garlic, salt, pepper, green beans, mango, peanuts

Taken from www.tasteofhome.com/recipes/ginger-apricot-tossed-salad/ (may not work)