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Spinach Salad

Ingredients:

• 1/4 cup dried apricots, cut into 1/8-inch strips
• 1/4 cup dry sherry, cream sherry, or dry white wine
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 small red onion, halved lengthwise and thinly sliced
• 12 cups torn spinach leaves, well washed
• 3 tablespoons raspberry vinegar, red wine vinegar, or white balsamic vinegar
• 1 tablespoon honey
• 1/4 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
• 1/3 cup sliced pitted kalamata olives

Directions:

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, place spinach in a very large salad bowl. Heat oil in a small saucepan over medium heat. Add garlic and red onion. Cook and stir for 3 to 4 minutes or just until softened. Add reserved fruit soaking liquid, vinegar, honey, pepper, and salt. Bring to boiling. Remove from heat; pour hot mixture over spinach. Toss just until spinach is coated and slightly wilted. Sprinkle with apricots, cherries, and olives. Makes 8 side-dish servings.
Make-Ahead Tip: Clean and tear spinach up to 8 hours in advance; cover and chill.