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Fruited Wilted Spinach Salad
Fruited Wilted Spinach Salad Eileen Goltz | Pareve

  • ¼ cup dried apricots, cut into ⅛-inch strips
  • ¼ cup dry sherry, cream sherry, or dry white wine
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • ½ 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
  • ½ teaspoon coarse ground pepper
  • ¼ teaspoon salt
  • 1 (15 oz.) can pitted light or dark sweet cherries or
    1 (10 oz.) package frozen dark sweet cherries (thawed), drained and patted dry
  • ¼ cup sliced pitted kalamata olives
  • 3 Tablespoons pine nuts, toasted

  1. Place apricots in a small bowl and cover with sherry or wine. Cover and let stand 30 minutes or until plump. Drain, reserving liquid.
  2. 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.
  3. Add reserved fruit soaking liquid and spinach; cook, stirring occasionally, about 1 minute or just until spinach has begun to wilt.
  4. Remove from heat and add vinegar, honey, pepper, and salt.
  5. 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.
6 (side dish)