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Fruited Wilted Spinach Salad

Makes: 6 servings
Prep 15 mins Stand 30 mins
Fruited Wilted Spinach Salad
  • 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
  • 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), drained and patted dry
  • 1/3  cup  sliced pitted kalamata olives

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
  • Clean and tear spinach up to 8 hours in advance; cover and chill.
Nutrition Facts (Fruited Wilted Spinach Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 131,
  • Fat, total (g) 5,
  • chol. (mg) 0,
  • sat. fat (g) 11,
  • carb. (g) 17,
  • fiber (g) 2,
  • pro. (g) 2,
  • vit. A (RE) 701,
  • vit. C (mg) 13,
  • sodium (mg) 173,
  • calcium (mg) 61,
  • Percent Daily Values are based on a 2,000 calorie diet

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