al fresco® Sweet Apple Chicken Sausage Spinach Salad with Pecans & Goat Cheese

Recipe from al fresco®

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 280
  • Fat: 17g
  • Fiber: 3g
  • Protein: 13g
  • Sodium: 720mg

Ingredients

  • 1 12oz package al fresco Sweet Apple Chicken Sausage
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup pecan halves
  • 1/2 teaspoon sugar
  • 1/8 teaspoon cinnamon
  • 1/2 red onion, thinly sliced
  • 2 cups radicchio, thinly sliced
  • 1/2 lemon (squeeze 1/2 of lemon over pear slices to keep from turning brown, zest other 1/4 for salad topper)
  • 1/2 pear (Bosc, Asian or Bartlett), very thinly sliced
  • 7 ounces baby spinach
  • 1/2 cup light blush wine vinaigrette
  • 2 ounces goat cheese crumbles
  • 1 teaspoon black pepper, freshly grated

Preparation

  1. 1.  Coat a small sauté pan with the olive oil over medium high heat. Lightly saut® the pecans for 2 - 3 minutes, stirring. Add the sugar and cinnamon, and toss to coat, remove from heat.
  2. 2. Meanwhile, prepare a medium skillet with cooking spray, pan brown or grill the al fresco Sweet Apple Chicken Sausages over medium high heat. Turn, browning all sides. Slice sausages on the diagonal 1/4" thick.
  3. 3. Place the spinach in a large mixing bowl, add the red onion, radicchio and pear slices. Toss with the blush wine vinaigrette and divide among six salad plates.
  4. 4. Top with the pecans, goat cheese, twist of freshly grated black pepper and a touch of lemon zest. Arrange the sweet apple chicken sausage slices over the salad.
  5. Serve immediately with crusty French Bread, or hearty whole wheat rolls.
  6.  
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