Tomatoes With Sausage and Green Goddess Dressing

Photo: Jonny Valiant

Makes 4 servings (serving size: 1 cup quinoa, 1 sausage, and about 1 1/2 cups salad)


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3/4 cup reduced-fat mayonnaise
3/4 cup low-fat sour cream
1/4 cup white wine or tarragon vinegar
4 canned anchovy fillets, chopped
2 tablespoons chopped fresh tarragon leaves, plus more for garnish
2 tablespoons chopped chives, plus more for garnish
1/2 cup chopped fresh flat-leaf parsley
1/8 teaspoon freshly ground black pepper, plus more to taste
1 cup dried quinoa
4 low-fat chicken sausages (about 12 ounces)
8 ounces mixed salad greens
1 1/2 pounds ripe tomatoes, thinly sliced
1 small red onion, thinly sliced (about 6 ounces)


Prep: 15 Minutes
Cook: 20 Minutes

1. Combine all dressing ingredients in a blender. Blend well, scraping down sides of blender several times to incorporate all ingredients; reserve.

2. Combine quinoa with 2 cups water in a medium saucepan; bring to a simmer. Cook, covered, over low heat, until water has been absorbed and quinoa is tender (about 12 minutes); reserve.

3. Cook the sausages in a skillet with 1/4-inch water, over medium heat, turning occasionally. Continue cooking until the water evaporates and sausages brown slightly (about 10 minutes); transfer to a cutting board, and slice into 1-inch pieces.

4. Scatter the quinoa over a large platter. Arrange salad greens, tomatoes, onion, and sausages over quinoa; drizzle with the reserved dressing. Sprinkle salad with tarragon, chives, and a final dash of coarse black pepper.

Created date

June 2011

Nutritional Information

Calories 409
Fat 15.2 g
Satfat 3.8 g
Monofat 2.1 g
Polyfat 3.7 g
Protein 24 g
Carbohydrate 44 g
Fiber 7 g
Cholesterol 79 mg
Iron 4 mg
Sodium 631 mg
Calcium 66 mg