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Fruited Wilted Spinach Salad

| Not Listed


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


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.