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Name: Spinach And Sunflower Seed Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Coarsely ground black pepper; 100 g Dried apricots; (4oz); 2 tb olive oil; 2 tb Tamari; ; sized pieces (1; ; 1/2lbs); 2 tb Lemon juice; 150 ml Cider vinegar; (1/4 pint); 750 g Young leaf spinach; torn; Reserved juice from the; 150 g Sunflower seeds; (5oz)

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INGREDIENTS

1 ts Coarsely ground black pepper
100 g Dried apricots; (4oz)
2 tb olive oil
2 tb Tamari
; sized pieces (1
; 1/2lbs)
2 tb Lemon juice
150 ml Cider vinegar; (1/4 pint)
750 g Young leaf spinach; torn
Reserved juice from the
150 g Sunflower seeds; (5oz)

Servings

INSTRUCTIONS

Bring the vinegar just to the boil in a small pan, remove from the heat and add the lemon juice and apricots. Leave to soak for about 30 minutes, stirring occasionally. Then, drain over a bowl, reserving the juice. Chop the apricots. Put the seeds in a heavy, dry frying pan and stir gently over medium heat until just turning golden. Remove from the heat and quickly mix in the tamari -it will sizzle a lot and go sticky. Then, straight away, pour the mixture from the pan onto a cool plate or greaseproof paper (wax paper). Put the spinach into a serving bowl and add the chopped apricots. Whisk together the olive oil, reserved apricot juice and black pepper and add to the spinach, apricots and sunflower seeds. Combine gently and serve.

NOTES

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Spinach And Sunflower Seed Salad

1 ts Coarsely ground black pepper
100 g Dried apricots; (4oz)
2 tb olive oil
2 tb Tamari
 ; sized pieces (1
 ; 1/2lbs)
2 tb Lemon juice
150 ml Cider vinegar; (1/4 pint)
750 g Young leaf spinach; torn
 Reserved juice from the
150 g Sunflower seeds; (5oz)

Bring the vinegar just to the boil in a small pan, remove from the heat and  add the lemon juice and apricots. Leave to soak for about 30 minutes,  stirring occasionally. Then, drain over a bowl, reserving the juice. Chop  the apricots.    Put the seeds in a heavy, dry frying pan and stir gently over medium heat  until just turning golden. Remove from the heat and quickly mix in the  tamari -it will sizzle a lot and go sticky. Then, straight away, pour the  mixture from the pan onto a cool plate or greaseproof paper (wax paper).    Put the spinach into a serving bowl and add the chopped apricots.    Whisk together the olive oil, reserved apricot juice and black pepper and  add to the spinach, apricots and sunflower seeds. Combine gently and serve.

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Nutrition

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Serving Size: 1 Serving (274g)
Recipe Makes: 4 servings

Calories: 24
Calories from Fat: 15 (62%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 391.4mg		13 %
Potassium 40.4mg		1 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.8g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 24

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