White beans with spinach, ham, and goat cheese
1
Points®
Total time: 22 min • Prep: 12 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
This gorgeous-looking, filling ham salad couldn't be easier to make. It's perfect to serve as a stunning appetizer or side for any grilled protein, but is also hearty enough for lunch. After the ham is pan-seared, the onion, fennel, bell pepper, garlic, and white beans are cooked in the same skillet. Stir in the red wine vinegar, fennel fronds, salt, and pepper off-heat for an additional layer of flavor. Build your salad with spinach, the bean mixture, the cooked ham, and crumbled goat cheese as the finishing touch. If you can’t find a fennel bulb with fronds, you can substitute chopped fresh dill or parsley.
Ingredients
Olive oil
2 tsp
Cooked lean ham
4 oz, 1 piece, thickly sliced, baked, diced
Uncooked onion
1 medium, chopped
Uncooked fennel bulb
1 item(s), small, cored and diced
Orange bell pepper
1 large, or red, diced
Garlic
2 clove(s), minced
Canned white beans
15½ oz, (1 can), small, rinsed and drained
Red wine vinegar
2 Tbsp
Fennel fronds
1 Tbsp, chopped
Table salt
¼ tsp
Black pepper
¼ tsp
Baby spinach
6 oz, (1 bag)
Low-fat hard or semisoft cheese
6 Tbsp, shredded, goat variety, crumbled
Instructions
1
Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add ham and cook, stirring occasionally, until lightly browned, 1–2 minutes. Transfer ham to plate.
2
Add remaining 1 teaspoon oil to skillet. Add onion, fennel, and bell pepper. Cook, covered, stirring occasionally, until vegetables are golden, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add beans and cook, stirring occasionally, until heated through, about 2 minutes.
3
Remove skillet from heat and stir in vinegar, fennel fronds, salt, and black pepper.
4
Divide spinach evenly among 6 plates. Top evenly with bean mixture, goat cheese, and ham.
5
Serving size: 1 cup spinach, about ¾ cup bean mixture, 1 tablespoon cheese, and about 2 tablespoons ham
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