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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 4
    • Calories 91
    • Protein(gm)3
    • Carbohydrate(gm)9
    • Fat, total(gm)6
    • Saturated fat(gm)1
    • Dietary Fiber, total(gm)7
    • Vitamin A(RE)412
    • Vitamin C(mg)9
    • Sodium(mg)146
    • Calcium(DV %)61
    • Iron(DV %)5
    *Percent Daily Values are base on a 2,000 calorie diet
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    Spinach-Apricot Salad

    Makes: 4 servings
    Start to Finish: 20 mins
     

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    Ingredients

    • 8 cups torn fresh prewashed baby spinach
    • 1/3 cup dried apricots, snipped
    • 1 tablespoon olive oil
    • 1 clove garlic, thinly sliced or minced
    • 4 teaspoons balsamic vinegar
    • Salt
    • Freshly ground black pepper
    • 2 tablespoons slivered almonds, toasted

    Directions

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

    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.

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

    Transfer mixture to a serving dish. Season to taste with salt and pepper. Sprinkle with almonds. Serve salad immediately.

    Spinach-Apricot Salad

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