Spinach Salad

Sonoma Diet, Wave 1

• Ready In: 20 mins
• 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.