Makes 4 servings (serving size: 1 cup quinoa, 1 sausage, and about 1 1/2 cups salad)
Photo: Jonny Valiant
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)
How to Make It
Combine all dressing ingredients in a blender. Blend well, scraping down sides of blender several times to incorporate all ingredients; reserve.
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.
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.
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.
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