Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
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  • 3 star values: 2
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  • 1 star values: 0
  • 3 Ratings

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

Source: Better Homes and Gardens


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Remove stems from spinach, if desired. In a large bowl combine spinach and apricots; set aside.

  • 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.

  • Add the spinach-apricot mixture to skillet. Return to heat and toss mixture in skillet about 1 minute or until spinach is just wilted.

  • 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

91 calories; fat 6g; saturated fat 1g; carbohydrates 9g; insoluble fiber 7g; protein 3g; vitamin a 412.1RE; vitamin c 9.4mg; sodium 146mg; calcium 60.6mg; iron 4.9mg.