Thursday, May 2, 2013

Spinach-Apricot Salad

I have a close family member that has developed type 1 diabetes and recommended I read the book "The Schwarzbein Principal" Since learning how much differently our bodies process different types of food (fats, proteins, and carbohydrates) and how simple starches and sugars can cause our bodies to work so much harder; I have been trying to eat more healthfully. 

I never much liked spinach when it was served to me in the past. However, I really like this recipe.

Spinach-Apricot Salad

From Readers Digest Contest Oct. 2000 Marie Rizo of Traverse City, Mich. 8 cups torn fresh prewashed baby spinach
1/3 cup dried apricots, snipped into little pieces
1 Tab. olive oil
1 clove minced or thinly sliced garlic
4 tsp. balsamic vinegar
Salt and pepper to taste
2 Tab toasted slivered almonds
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 brown. Stir in vinegar. Bring to a boil and remove from heat.
Add the spinach mixture to the pan. Return the pan to heat and toss mixture for 1 minute or until the spinach is just wilted.
Season with salt and pepper to taste. Sprinkle almonds on top. Serve Immediately.

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