Spinach-Apricot Salad

Spinach-Apricot Salad

Ingredients

• 8cups torn fresh prewashed baby spinach

• 1/3cup dried apricots, snipped

• 1tablespoon olive oil

• 1clove garlic, thinly sliced or minced

• 4teaspoons balsamic vinegar

• Salt

• Freshly ground black pepper

Directions

1. Remove stems from spinach, if desired. In a large bowl combine spinach and apricots; set aside.

1. In a 12-inch skillet heat oil over medium heat. Cook and stir garlic in hot oil until golden. Stir in the balsamic vinegar. Bring to boiling; remove from heat.

1. Add the spinach-apricot mixture to skillet. Return to heat and toss mixture in skillet about 1 minute or until spinach is just wilted.

1. Transfer mixture to a serving dish. Season to taste with salt and pepper. Sprinkle with almonds. Serve salad immediately. Makes 4 side-dish servings.

Nutrition Facts (Spinach-Apricot Salad)

• Per serving:
 
• 91 kcal cal., 
• 6 g fat 
• (1 g sat. fat, 
• 146 mg sodium, 
• 9 g carb., 
• 7 g fiber, 
• 3 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

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