|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)|
|1||garlic cloves (pressed)|
|1/2||c||feta cheese, crumbled|
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.