Spinach Salad

Submitted by ctech

"Sonoma Diet, Wave 1"

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 4

ingredients

• 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

directions

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.