recipes:salads:spinach_and_cannellini_bean_salad
Table of Contents
with roasted potatoes and Vienna sausages
30 minutes
serves 6-8
Ingredients
- 1 14.5 oz can new potatoes, drained and patted dry
- 4 Tbs vegetable oil
- 2 13.5 oz can spinach, drained and squeezed of excess water
- 1 15.5 oz can cannellini beans, drained
- 1 12oz can artichoke hearts, drained, patted dry, and chopped
- 1 5oz can Vienna sausages, drained and patted dry
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- fresh rosemary sprigs for garnish
Technique
- Preheat the oven to 450. In a medium bowl, combine the potatoes with 1 Tsp of the oil and salt and pepper to taste. Place the potatoes and sausages on separate baking sheets and roast until nicely browned, 10-15 minutes, shaking the pan a couple of times.
- Heat 1 Tbs of the remaining oil in a skillet or saute pan over medium heat. Add the pepper flakes and cook for 1 minute. Add the spinach and cook for 5 minutes. Add the beans and heat through. Season with salt and pepper to taste.
- Heat the remaining 1 Tbs of the oil in a separate skillet or saute pan over medium heat. Add the artichokes and saute until lightly browned, about 5 minutes.
- Spoon the spinach and beans onto plates. Top with the artichokes, and place the sausage and potatoes alongside. Garnish with the rosemary and serve immediately.
source: Top Chef the Cookbook, Ilan
recipes/salads/spinach_and_cannellini_bean_salad.txt · Last modified: 2017/12/19 19:42 by admin