Saturday, May 17, 2008

Warm Grecian Spinach and Sausage Salad

  • 4 links Aidells Artichoke and Garlic Sausage, thinly sliced
  • 6 cups baby spinach leaves
  • 1 16-ounce can garbanzo beans, drained
  • 1 cup coarsely chopped artichoke hearts
  • 1/4 cup diced red onion
  • 1/4 cup sliced pitted Kalamata olives
  • 1/4 cup finely chopped fresh oregano
  • 1/4 cup toasted pine nuts
  • 2 plum tomatoes, chopped
  • juice of 1 lemon (about 3 tablespoons)
  • 2 tablespoons olive oil
  • 1 large clove garlic, through a press
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon lemon zest
  • 1/2 cup crumbled feta cheese

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.

Serves 6

from Aidell's

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