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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 side-dish servings
- Calories 91
- Total Fat (g) 6
- Saturated Fat (g) 1
- Sodium (mg) 146
- Carbohydrate (g) 9
- Fiber (g) 7
- Protein (g) 3
- Vitamin A (DV%) 40
- Vitamin C (DV%) 16
- Calcium (DV%) 6
- Iron (DV%) 27
*Percent Daily Values are base on a 2,000 calorie diet
Spinach-Apricot Salad
Makes: 4 side-dish servings
Start to Finish: 20 minutes
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.
