Spinach-Apricot Salad

• 8 cups fresh baby spinach leaves, torn
• 13 cup dried apricot, snipped
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, thinly sliced
• 4 teaspoons balsamic vinegar
• kosher salt
• fresh ground black pepper
• 2 tablespoons slivered almonds, toasted

1. Remove stems from spinach if desired.
2. Combine spinach and apricots in a large bowl and set aside.
3. In a 12-inch skillet heat oil over medium heat.
4. Add garlic, cook and stir until golden.
5. Stir in balsamic vinegar.
6. Bring to a boil and remove from heat.
7. Add spinach mixture to vinegar mixture and return to heat.
8. Toss the mixture in a skillet for about 1 minute or until spinach is just wilted.
9. Transfer spinach mixture to a serving dish and season with salt and pepper.
10. Sprinkle with almonds and serve immediately.

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

Taken from www.food.com/recipe/spinach-apricot-salad-196959 (may not work)