Spinach Apricot Salad
|Torn baby spinach leaves||8 Cup (128 tbs)|
|Dried apricots||1⁄8 Cup (2 tbs), snipped|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), thinly sliced or minced|
|Balsamic vinegar||4 Teaspoon|
|Black pepper||1 Dash|
|Slivered almonds||2 Tablespoon, toasted|
If desired, remove stems from spinach.
In a large bowl combine spinach and apricots; set aside.In a 12-inch skillet heat oil over medium heat.
Add garlic; cook and stir until golden 'brown.
Stir in the vinegar.
Bring to boiling; remove from heat.Add spinach mixture to vinegar mixture.
Return to heat; toss in skillet about 1 minute or just until spinach is wilted.
Transfer the spinach mixture to a serving dish.
Season to taste with salt and pepper.
Sprinkle with almonds.