Spinach Salad Savory, or Sweet

Here are two of my newest favorite ways to utilize nutrient rich Spinach. Both are super easy and both mix local and non-local ingredients. This time of year you can find local spinach at Ellwood Thompson.

White Bean and Wilted Spinach Salad
Serves 4

4 large hand fulls of de-stemmed baby spinach
2 cups Cannellini beans, drained and rinsed
1/4 large sweet white onion... (a sweet white onion makes all the difference here)
Fresh grated Parmesan to taste
Kosher salt and fresh ground pepper

1. Quarter the onion and then slice one quarter into medium (about 1/8 inch) slices
2. Saute onion in butter or olive oil (about one tbsp) over med heat just until soft and somewhat translucent
3. Add the rinsed Cannellini beans and continue cooking just until beans are warm through
4. Add the spinach and cook until evenly wilted, grate Parmesan over spinach once it is close to being done.
5. Salt and pepper to taste.

That's it. You're done. This is a very quick, but wonderful salad. I like to serve it still slightly warm, but room temperature or even cool is fine too. It's great with warm, crusty bread.

Variation: Saute onions and beans but use arugula and wilt with lemon juice and garlic


Wilted Spinach with Cranberries, Pecans, Walnuts, and Feta

This is a nice mix of sweet and salty, you can play around with the balance by adding more cheese, nuts, or berries depending on if your feeling like something on the sweeter or more savory side.

4 large handfuls of fresh baby spinach, destemed

1/2 cup dried, sweetened cranberries
3/4 cup whole pecans and walnuts (50/50)
2 tbsp butter
1/2 tsp Kosher or sea salt
Feta, or Goat cheese
1/8 red onion, quartered and thinly sliced
Orange dressing ( recipe below)

1. Saute pecans and walnuts in butter and salt over med heat until hot (Roasted pecans or walnuts would be better if you have them or the time)
2. Toss in the spinach and cook until evenly wilted
3. Drizzle orange dressing just to coat nuts and spinach once spinach is about 1/2 wilted
4. Once spinach is wilted, add dried cranberries, mix ingredients well and turn off heat
5. Mix with thin slices of raw red onion
6. Top with crumbled cheese

Orange Dressing (Enough for 4-6 individual salads)
1/4 cup balsamic vinegar
1/2 cup olive oil
1/2 cup OJ concentrate
1-2 tbsp dry white wine
Blend and serve

Yum!