Fruited Wilted Spinach Salad
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Ingredients 1/4 cup dried apricots, cut into 1/8-inch strips 1/4 cup dry sherry, cream sherry, or dry white wine 1/4 cup olive oil 4 cloves garlic, minced 1/2 small red onion, halved lengthwise and thinly sliced 16 cups torn spinach leaves, well washed 3 tablespoons raspberry vinegar, red wine vinegar, or white balsamic vinegar 1 tablespoon honey 1/2 teaspoon coarse ground pepper 1/4 teaspoon salt 1 15-ounce can pitted light or dark sweet cherries or one 10-ounce package frozen dark sweet cherries (thawed), drained and patted dry 1/4 cup sliced pitted kalamata olives 3 tablespoons pine nuts, toasted

Instructions

Place apricots in a small bowl and cover with sherry or wine. Cover and let stand 30 minutes or until plump. Drain, reserving liquid. Meanwhile, heat oil in a Dutch oven over medium heat. Add garlic and red onion. Cook and stir for 1 minute or just until softened. Add reserved fruit soaking liquid and spinach; cook, stirring occasionally, about 1 minute or just until spinach has begun to wilt. Remove from heat and add vinegar, honey, pepper, and salt. Place in a serving dish and sprinkle with apricots, cherries, olives, and nuts. Make-Ahead Tip: Toast nuts and clean and tear spinach up to 8 hours in advance; cover and chill.

Serving Size

Makes 6 side-dish servings.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .