Weekend Cooking: Warm Spinach Salad with Beans and Feta Cheese
March is a funny month, meterologically-speaking, on this part of the East Coast. There are gorgeous days when temperatures soar into the 60s and 70s, and there are days like today when it is downright cold with the thermometer barely reaching 30 degrees.
It's hard not to think spring when seeing fresh crops of vegetables, like asparagus, but the cooler temps make one want to hold onto those warmer dishes.
I was in the mood for a warm salad the other day, and in keeping with the spirit of improvisation that other Weekend Cookers wrote about a few weeks ago, I came up with this warm spinach salad with great northern beans and feta cheese.
I started by sauteing some onions and garlic in a pan - not too much, maybe a handful of onions and the equivalent of 1 tsp. or so of garlic.
Then I added the bag of spinach to the pan, along with a drained can of beans. You can use less beans if that's more your preference. I sauteed all this until the spinach got nice and bright green.
(It always amazes me how a whole bag of spinach can get reduced to such a small amount.) This only took a few minutes. Then, I sprinkled the feta cheese on top.
I thought this was pretty tasty, if I do say so myself. You might want to make some adjustments with the beans or garlic or feta for your preferences. I happen to like all of those, so the quantities worked for me. This could be a side dish for a few people, or as a main course for one. (Nobody in my family was too interested in this, I'm sorry to say, so it was all mine.)
Happy Weekend Cooking!
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copyright 2010, Melissa (Betty and Boo's Mommy, The Betty and Boo Chronicles) If you are reading this on a blog or website other than The Betty and Boo Chronicles or via a feedreader, this content has been stolen and used without permission.