- 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 (Spinach-Apricot Salad)
- Per serving:
- 91 kcal
- 6 g
- (1 g
- 146 mg
- 9 g
- 7 g
- 3 g