Spinach-Apricot Salad

Make this side dish salad into a main dish or low calorie lunch by adding grilled chicken.

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3 users rated this recipe an average rating of 2.5
Makes:
4 servings
Start to Finish:
20 mins
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Spinach-Apricot Salad

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

  1. Remove stems from spinach, if desired. In a large bowl combine spinach and apricots; set aside.
  2. 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.
  3. Add the spinach-apricot mixture to skillet. Return to heat and toss mixture in skillet about 1 minute or until spinach is just wilted.
  4. Transfer mixture to a serving dish. Season to taste with salt and pepper. Sprinkle with almonds. Serve salad immediately. Makes 4 side-dish servings.

Nutrition Facts

(Spinach-Apricot Salad)
    Per serving:
  • 91 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 146 mg sodium,
  • 9 g carb.,
  • 7 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Salad Recipes
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