Spinach Salad
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 8 cups torn fresh baby spinach leaves
- 1 tablespoon extra virgin olive oil
- 1 garlic cloves, thinly sliced or 1/2 teaspoon minced garlic
- 4 teaspoons balsamic vinegar
- kosher salt (optional)
- fresh ground black pepper (optional)
- 2 tablespoons slivered almonds, toasted
Recipe
- 1 if desired, remove stems from spinach. thoroughly wash spinach leaves, pat dry. place spinach in a large bowl.
- 2 in a 12-inch skillet heat oil over medium heat. add garlic; cook and stir until golden. stir in balsamic vinegar. bring to boiling; remove from heat.
- 3 add spinach mixture to vinegar mixture. return to heat. toss mixture in skillet about 1 minute or just until spinach is wilted.
- 4 transfer spinach mixture to a serving dish. season to taste with kosher salt and pepper. sprinkle with almonds. serve immediately.
- 5 note: if eating spinach salad as a main dish add 4 ounces of cooked chicken breast.
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