Spinach-Apricot Salad

By Debe Pendice

Ingredients
  • 8 cups torn fresh baby spinach leaves

  • 1/3 cup dried apricots, snipped

  • 1 Tablespoon extra-virgin olive oil

  • 1 clove garlic, thinly sliced or minced,(1/2 teaspoon minced)

  • 4 Tablespoons balsamic vinegar

  • kosher salt

  • freshly ground black pepper

  • 2 Tablespoons slivered almnds, toasted

Directions
  1. If desired remove stems from spinach. In a large bowl combune spinach and apricots, set aside.

  2. In a 12" skillet heat oil over mediumheat. Add garlic; cook and stir until golden. Stir in balsamic vinegar. Bring to boiling; remove from heat.

  3. Add spinach mixture to vinegar mixture. Return to heat. Toss mixture in skillet about 1 minute or just until spinach is wilted.

  4. Transfer spinach mixture to a serving dish. Season to taste with kosher salt and pepper. Sprinkle with almonds.


Nutritional Facts

Servings
4
Per Serving
Calories
95
Fat
6 g (sat 1 g)
Cholesterol
0 mg
Sodium
113 mg
Carbohydrates
9 g
Fiber
7 g
Protein
3 g

lunch side dish

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