Spinach Apricot Salad Recipe
Ingredients
| Baby spinach leaves | 8 Cup (16 tbs) | |
| Dried apricots | 1/8 Cup (16 tbs), snipped | |
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), thinly sliced | |
| Balsamic vinegar | 4 Teaspoon | |
| Black pepper salt | 1 Dash | |
| Slivered almonds | 2 Tablespoon, toasted |
Directions
If desired, remove stems from spinach.
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.
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.
Chef
