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Tuesday, March 10, 2015

Spinach Apricot Salad

Looking for a simple salad to go with the Orange Soy Chicken Sandwich?? This would be the perfect one...healthy and simple to make for those busy days!


8 cups torn fresh prewashed baby spinach
1/3 cup dried apricots, snipped
1 tablespoon olive oil
1 clove garlic, thinly sliced or minced
4 teaspoons balsamic vinegar
Freshly ground black pepper
2 tablespoons slivered almonds, toasted
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How to

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.


Per Serving: cal. (kcal) 91, Fat, total (g) 6, sat. fat (g) 1, carb. (g) 9, fiber (g) 7, pro. (g) 3, vit. A (RE) 412, vit. C (mg) 9, sodium (mg) 146, calcium (mg) 61, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet


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