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  cloves garlic, minced
• 1/2  small 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
• 1  tablespoon honey
• 1/4  teaspoon coarse ground pepper
• 1/4  teaspoon salt
• 1  15-ounce can pitted light or dark sweet cherries or one 10-ounce package frozen dark sweet cherries (thawed), dra
• 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.

Make-Ahead Tip: Clean and tear spinach up to 8 hours in advance; cover and chill.