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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sonoma Diet, Wave 1 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.
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