Spinach And Apricot Salad With Cinnamon Onions

Recipe from: 11/10/2005 12:00:00 AM

Ingredients 10
Servings 6
Time 15

Ingredients

  • 55
    g
    blanched almonds
  • 30
    ml
    light olive oil
  • 2
    large onions, halved and thinly sliced
  • 5
    ml
    ground cinnamon
  • 3
    handfuls
    baby spinach leaves
  • 1
    green oak lettuce
  • 4
    tomatoes, cut into wedges
  • 250
    g
    dried apricots, halved
  • 5
    ml
    salt and freshly ground black pepper to taste
  • 10
    g
    fresh Italian parsley to garnish
 

Method

20
 
Heat a large frying pan and lightly toast the almonds in the dry pan (2-3 minutes). Turn out onto a plate and leave to cool. Heat the oil in the same pan and fry the onions and cinnamon until the onions are soft and just starting to brown. Arrange the spinach and lettuce leaves in a bowl, place the tomatoes, apricots and almonds on top and season lightly with salt and pepper. Season the onions and tip into the centre of the salad along with the pan juices. Mix lightly and garnish with parsley.
 

Read more on: shallow-fry
 

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