Spinach And Apricot Salad With Cinnamon Onions

Name: Spinach And Apricot Salad With Cinnamon Onions
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 55.00 g almonds blanched; 30.00 ml olive oil light; 2.00 large onions halved and thinly sliced; 5.00 ml cinnamon ground; 3.00 handfuls baby spinach; 1.00 lettuce; 4.00 tomatoes cut into wedges; 250.00 g apricots dried, halved; 5.00 ml salt and freshly ground black pepper to taste; 10.00 g fresh Italian parsley to garnish

6 servings Prep: 15 mins, Cooking: 20 mins

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Vegetables

By Food24 November 03 2009

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Spinach And Apricot Salad With Cinnamon Onions

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Ingredients (10)

55.00 g	almonds — blanched
30.00 ml	olive oil — light
2.00	large onions — halved and thinly sliced
5.00 ml	cinnamon — ground
3.00 handfuls	baby spinach
1.00	lettuce
4.00	tomatoes — cut into wedges
250.00 g	apricots — dried, halved
5.00 ml	salt and freshly ground black pepper — to taste
10.00 g	fresh Italian parsley — to garnish

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Method:

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.