Spinach Salad

• 8 cups torn fresh baby spinach leaves
• 1 tablespoon extra virgin olive oil
• 1 garlic cloves, thinly sliced or 12 teaspoon minced garlic
• 4 teaspoons balsamic vinegar
• kosher salt (optional)
• fresh ground black pepper (optional)
• 2 tablespoons slivered almonds, toasted

1. If desired, remove stems from spinach.
2. Thoroughly wash spinach leaves, pat dry.
3. Place spinach in a large bowl.
4. In a 12-inch skillet heat oil over medium heat.
5. Add garlic; cook and stir until golden.
6. Stir in balsamic vinegar.
7. Bring to boiling; remove from heat.
8. Add spinach mixture to vinegar mixture.
9. Return to heat.
10. Toss mixture in skillet about 1 minute or just until spinach is wilted.
11. Transfer spinach mixture to a serving dish.
12. Season to taste with kosher salt and pepper.
13. Sprinkle with almonds.
14. Serve immediately.
15. Note: If eating spinach salad as a main dish add 4 ounces of cooked chicken breast.

baby spinach, extra virgin olive oil, garlic, balsamic vinegar, kosher salt, fresh ground black pepper, slivered almonds

Taken from www.food.com/recipe/spinach-salad-233859 (may not work)