Tomatoes With Sausage and Green Goddess Dressing

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

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Nutritional Information

Amount per serving
  • Calories: 409
  • Fat: 15.2g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 3.7g
  • Protein: 24g
  • Carbohydrate: 44g
  • Fiber: 7g
  • Cholesterol: 79mg
  • Iron: 4mg
  • Sodium: 631mg
  • Calcium: 66mg


  • 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)


  1. 1. Combine all dressing ingredients in a blender. Blend well, scraping down sides of blender several times to incorporate all ingredients; reserve.
  2. 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. 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. 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.
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