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