Scrumptious! Beautiful tangy, sweet flavors! A weekend treat!

Serves 4

3 T. soy sour cream

2 T. apricot preserves

2 T. dried blueberries

2 T. dried cranberries

¼ t. ground coriander

¼ t. powdered ginger

4 slices lightly toasted black Russian bread, lightly toasted

coconut oil spread, at room temperature, I used Olivio brand

4 lettuce leaves, green leafy or romaine

½ t. dark chocolate infused Balsamic vinegar (from The Olive Scene)

In small bowl combine soy sour cream, apricot preserves, blueberries, cranberries, coriander and ginger. Mix well to distribute ingredients evenly.

Lightly toast bread and spread with coconut oil spread.

Place 1 lettuce leaf on each of four salad plates.

Place 1 slice of toast on each leaf.

Spoon ¼ of the fruit mixture on top of each toast.

Sprinkle each with ½ t. dark chocolate Balsamic vinegar, just a few dots here and there. Serve.

Notes: Good chewy texture and flavors with the Russian bread toast. Don’t toast the bread too crisp; you want some crisp around the edges and some softer texture in the middle.

I purchase my infused Balsamic vinegars and olive oils from The Olive Scene. They’re located in Rocky River, near Cleveland, Ohio. You can purchase them online through their website:

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."