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Tomatoes With Sausage and Green Goddess Dressing

Photo: Jonny Valiant
Prep time 15 mins
Cook time 20 mins
Yield

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

Ingredients

  • Dressing
  • 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
  • Salad
  • 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)

Nutrition 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

How to Make It

  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.