Sauteed Salad for Spring

When spring arrives, the sun may shine but there are plenty of cool, rainy days that have me shying from chilled green salads, even though I’m craving the vegetable goodness. To satisfy my veg cravings while meeting the weather where it is, I love sauteing flavorful, nutrient-dense salad ingredients, such as spinach, cherry tomatoes, red onion, artichoke hearts, and garbanzo beans. Simple, delicious, and perfect for the change in season.
When spring arrives, the sun may shine but there are plenty of cool, rainy days that have me shying from chilled green salads, even though I’m craving the vegetable goodness. To satisfy my veg cravings while meeting the weather where it is, I love sauteing flavorful, nutrient-dense salad ingredients, such as spinach, cherry tomatoes, red onion, artichoke hearts, and garbanzo beans. Simple, delicious, and perfect for the change in season.

Sauteed Salad for Spring

Serves 4

Ingredients:

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• 2 tablespoons olive oil

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• 1/2 cup finely sliced red onion

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• 2 cloves garlic

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• 8 cups baby spinach leaves

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• 1 pint cherry tomatoes

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• 1 cup chopped marinated artichoke hearts (drained)

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• 1 (15-ounce) can garbanzo beans, rinsed, drained

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• Salt and freshly ground black pepper

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• Fresh herbs of your choice

Directions:

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1.  Heat oil in a large pot over medium heat.

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2. Add onion and cook, stirring often, for 2 to 3 minutes.

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3. Add garlic, spinach, and tomatoes. Cook, stirring often, until the spinach is wilted and the tomatoes start to shrink.

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4. Stir in artichoke hearts and garbanzo beans. Cook for 2 to 3 minutes, stirring occasionally.

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5. Season with salt and pepper and throw in a handful of herbs. Stir a few times.

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6. Serve warm.

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