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Fruited Wilted Spinach Salad
Ingredients
-
1/4
cup dried apricots, cut into 1/8-inch strips
-
1/4
cup dry sherry, cream sherry, or dry white wine
-
3
tablespoons olive oil
-
4
garlic, minced
-
1/2
red onion, halved lengthwise and thinly sliced
-
12
cups torn spinach leaves, well washed
-
3
tablespoons raspberry vinegar, red wine vinegar, or white balsamic vinegar
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1
tablespoon honey
-
1/4
teaspoon coarse ground pepper
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1/4
teaspoon salt
-
1
15 ounce can pitted light or dark sweet cherries or one 10-ounce package frozen dark sweet cherries (thawed), drained and patted dry
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1/3
cup sliced pitted kalamata olives
Directions
1. Place apricots in a small bowl and cover with sherry or wine. Cover and let stand 30 minutes or until plump. Drain, reserving liquid.
2. Meanwhile, place spinach in a very large salad bowl. Heat oil in a small saucepan over medium heat. Add garlic and red onion. Cook and stir for 3 to 4 minutes or just until softened. Add reserved fruit soaking liquid, vinegar, honey, pepper, and salt. Bring to boiling. Remove from heat; pour hot mixture over spinach. Toss just until spinach is coated and slightly wilted. Sprinkle with apricots, cherries, and olives. Makes 8 side-dish servings.
From the Test Kitchen
- Make Ahead Tip Clean and tear spinach up to 8 hours in advance; cover and chill.
Nutrition Facts
(Fruited Wilted Spinach Salad)
- Servings Per Recipe 6,
- Calories 131,
- Protein (gm) 2,
- Carbohydrate (gm) 17,
- Fat, total (gm) 5,
- Saturated fat (gm) 11,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 701,
- Vitamin C (mg) 13,
- Sodium (mg) 173,
- Calcium (DV %) 61,
- Percent Daily Values are based on a 2,000 calorie diet
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