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Spinach Apricot Salad

Diabetic.Foodie's picture
  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
  Salt 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.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 442 Calories from Fat 258

% Daily Value*

Total Fat 30 g46.1%

Saturated Fat 3.2 g16%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 380.5 mg15.9%

Total Carbohydrates 33 g10.9%

Dietary Fiber 12.2 g48.9%

Sugars 16.5 g

Protein 15 g29.1%

Vitamin A 406.8% Vitamin C 146.6%

Calcium 39.2% Iron 50.8%

*Based on a 2000 Calorie diet

Spinach Apricot Salad Recipe