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Spinach Apricot Salad Recipe
|Torn baby spinach leaves||8 Cup (128 tbs)|
|Dried apricots||1⁄8 Cup (2 tbs), snipped|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), thinly sliced or minced|
|Balsamic vinegar||4 Teaspoon|
|Black pepper||1 Dash|
|Slivered almonds||2 Tablespoon, toasted|
Serving size: Complete recipe
Calories 442 Calories from Fat 258
% Daily Value*
Total Fat 30 g46.1%
Saturated Fat 3.2 g16%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 380.5 mg15.9%
Total Carbohydrates 33 g10.9%
Dietary Fiber 12.2 g48.9%
Sugars 16.5 g
Protein 15 g29.1%
Vitamin A 406.8% Vitamin C 146.6%
Calcium 39.2% Iron 50.8%
*Based on a 2000 Calorie diet
In a large bowl combine spinach and apricots; set aside.In a 12-inch skillet heat oil over medium heat.
Add garlic; cook and stir until golden 'brown.
Stir in the vinegar.
Bring to boiling; remove from heat.Add spinach mixture to vinegar mixture.
Return to heat; toss in skillet about 1 minute or just until spinach is wilted.
Transfer the spinach mixture to a serving dish.
Season to taste with salt and pepper.
Sprinkle with almonds.