Description
A delightful salad combining sautéed spinach, creamy white beans, and tangy Gorgonzola cheese, perfect for a light lunch or as a vibrant side dish.
Ingredients
Scale
- 6 cups fresh spinach, washed and dried
- 1 can (15 oz) white beans, such as Cannellini or navy, rinsed
- 1 fennel bulb, sliced
- 1/2 cup Gorgonzola cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- Salt, to taste
- Pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the minced garlic and sliced fennel to the skillet and sauté for about 5 minutes, stirring occasionally.
- Toss in the fresh spinach and stir gently until just wilted, about 2-3 minutes.
- Fold in the rinsed white beans with a sprinkle of salt and pepper, warming through for an additional 2 minutes.
- Finish by drizzling fresh lemon juice over the mixture and tossing gently.
- Top with crumbled Gorgonzola cheese and allow it to mix with the warm vegetables.
Notes
For a crispy finish, consider roasting the spinach and beans in the oven at 400°F for 10-15 minutes instead of sautéing.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg