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.