Healthy Monday Featured Recipe:

Spinach Apricot Salad

Ingredients

8 cups torn fresh pre-washed baby spinach
1/3 cup dried apricots, snipped
1 tablespoon olive oil
1 clove garlic, thinly sliced or minced
4 teaspoons balsamic vinegar
Salt
Freshly ground black pepper
2 tablespoons slivered almonds, toasted

Directions

Remove stems from spinach, if desired. 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. Stir in the balsamic vinegar. Bring to boiling; remove from heat.

Add the spinach-apricot mixture to skillet. Return to heat and toss mixture in skillet about 1 minute or until spinach is just wilted.

Transfer mixture to a serving dish. Season to taste with salt and pepper. Sprinkle with almonds. Serve salad immediately. Makes 4 side-dish servings.

Nutrition facts per serving
Calories 91 , Total Fat (g) 6 , Saturated Fat (g) 1, Sodium (mg) 146 , Carbohydrate (g) 9 , Fiber (g) 7 , Protein (g) 3

Source: http://www.hearthealthyonline.com