Thursday, March 3, 2011

Wilted Spinach Salad with Chicken Sausage & 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
pepper
1 teaspoon all purpose seasonings
olive oil

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. 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.

back to eat.drink.and be merry.