There is really not much to this salad, but adding the sausage and beans fills you up. I love how all the flavors marry together. I ended up having extra of the sausage and bean mixture so I ended up mixing it with spinach and a whole grain rice and quinoa mix. I then stuffed it into peppers and baked it tonight for dinner. The stuffed peppers came out wonderful. Unfortunately, we ate them all before I was able to photo them so I won't be able to post them until make the recipe again.
Wilted Spinach Salad with Chicken Sauage & White Beans
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
1 bag baby spinach
4 chicken sausages, any flavor, sliced ( I used sun-dried tomato)
1/4 cup sundried tomatoes with oil (chopped)
1/8 cup white wine
1/2 carton (about 6) of whole baby bella mushrooms, quarted
2 shallots, sliced
1 15oz can white beans, rinsed
1/4 cup fresh basil, chopped
1/4 cup crumbled goat cheese, plus more for garnish
1 teaspoon all purpose seasonings
In a large skillet, drizzle pan with olive oil and heat on med heat. Add shallots and mushrooms and saute for 2 to 3 minutes. Season with all purpose seasoning. Add sausage and brown for another 5 minutes. Add sundried tomatoes and stir. Raise heat to med hi and pour in white wine. With a wooden spoon, mix together and scrap up bits from bottom of the pan. Lower heat and add beans, basil, and goat cheese. Carefully stir together and set aside. In another skillet, heat a teaspoon of olive oil on med heat and saute spinach for 2 to 3 minutes. You only want to slightly wilt the spinach, not completely cook it. Top spinach with sausage mixture and sprinkle on more goat cheese.
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