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“Low calorie salad from the Sonoma diet cookbook.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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