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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Low calorie salad from the Sonoma diet cookbook. Ingredients:
8 cups fresh baby spinach leaves, torn |
1/3 cup dried apricot, snipped |
1 tablespoon extra virgin olive oil |
1 garlic clove, thinly sliced |
4 teaspoons balsamic vinegar |
kosher salt |
fresh ground black pepper |
2 tablespoons slivered almonds, toasted |
Directions:
1. Remove stems from spinach if desired. Combine spinach and apricots in a large bowl and set aside.
2. In a 12-inch skillet heat oil over medium heat. Add garlic, cook and stir until golden. Stir in balsamic vinegar. Bring to a boil and remove from heat.
3. Add spinach mixture to vinegar mixture and return to heat. Toss the mixture in a skillet for about 1 minute or until spinach is just wilted.
4. Transfer spinach mixture to a serving dish and season with salt and pepper. Sprinkle with almonds and serve immediately.
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