Ingredients8 cups torn fresh pre-washed 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
DirectionsRemove 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.