Warm Grecian Spinach and Sausage Salad
Submitted by alfoss on Tue, 2010-11-30 19:22
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Meal-Course | Side |
| Cuisine | Mediterranean |
| Characteristics | Healthy Quick & Easy |
| Holiday/Celebrations | |
| Preparation Method | Saute |
| Standard Key Words |
Description
Ingredients
| 4 | links Aidells Artichoke and Garlic Sausage (thinly sliced) | |
| 6 | c | baby spinach leaves |
| 1 | cn | 16 oz garbanzo beans (drained) |
| 1 | c | coarsly chopped artichoke hearts |
| 1/4 | c | red onion (diced) |
| 1/4 | c | kalamata olives, pitted and sliced |
| 1/4 | c | fresh oregano (finely chopped) |
| 1/4 | c | pine nuts, toasted |
| 2 | plum tomatoes (chopped) | |
| 1 | juice of 1 lemon (about 3 tbsp) | |
| 2 | T | olive oil |
| 1 | garlic cloves (pressed) | |
| 1/2 | t | lemon pepper |
| 1/2 | t | lemon zest |
| 1/2 | c | feta cheese, crumbled |
Product Reference:
Substitution Products:
Instructions
In a nonstick skillet, over medium high heat, saute the sausage until nicely browned.
In a large salad bowl, combine the spinach and the next 7 ingredients. Add the sausage slices.
Return the skillet to medium high heat and add the remaining ingredients. Bring to a boil and cook 1 minute, until heated through. Toss the hot dressing with the sausage and spinach mixture to evenly coat. Serve immediately garnished with feta cheese.
Aidells Ranked:
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