Description
A vibrant salad featuring sautéed spinach and creamy white beans, topped with crumbled Gorgonzola for a delightful contrast of flavors.
Ingredients
Scale
- 4 cups Fresh Spinach, rinsed
- 1 can (15 oz) Canned White Beans, drained and rinsed
- 1 Fennel Bulb, thinly sliced
- 1/2 cup Gorgonzola Cheese, crumbled
- 2 tbsp Olive Oil
- 2 cloves Garlic, minced
- 2 tbsp Lemon Juice, freshly squeezed
- Salt and Pepper, to taste
Instructions
- Heat a generous drizzle of olive oil in a large skillet over medium heat, allowing the oil to shimmer.
- Add in the minced garlic and sliced fennel, stirring gently. Sauté until the fennel softens, about 5 minutes.
- Toss in the fresh spinach, stirring frequently until the leaves just wilt down, about 2-3 minutes.
- Fold in the white beans, followed by a sprinkle of salt and freshly cracked pepper. Give everything a gentle mix.
- Off heat, drizzle with fresh lemon juice and mix to combine the flavors.
- Top with crumbled Gorgonzola cheese and serve warm.
Notes
For a make-ahead option, prepare the salad without lemon juice and cheese, then combine just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg
Keywords: salad, spinach, white beans, vegetarian, healthy, quick meal