Spinach-apricot Salad
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 8 cups fresh baby spinach leaves, torn
- 1/3 cup dried apricot, snipped
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, thinly sliced
- 4 teaspoons balsamic vinegar
- kosher salt
- fresh ground black pepper
- 2 tablespoons slivered almonds, toasted
Recipe
- 1 remove stems from spinach if desired. combine spinach and apricots in a large bowl and set aside.
- 2 in a 12-inch skillet heat oil over medium heat. add garlic, cook and stir until golden. stir in balsamic vinegar. bring to a boil and remove from heat.
- 3 add spinach mixture to vinegar mixture and return to heat. toss the mixture in a skillet for about 1 minute or until spinach is just wilted.
- 4 transfer spinach mixture to a serving dish and season with salt and pepper. sprinkle with almonds and serve immediately.
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