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Warm Spinach Salad with Grilled Sausage

Yield Makes 4 servings

Ingredients

  • 4 Italian sausages (about 1 pound)
  • 8 plum tomatoes, cut in half crosswise
  • 1 onion, sliced into 1/2-inch-thick rings
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and pepper
  • 3 bunches spinach, thick stems removed (about 8 cups)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon whole-grain mustard

Nutrition Information

  • calories 506
  • caloriesfromfat 67 %
  • protein 25 g
  • carbohydrate 22 g
  • sugars 6 g
  • fiber 8 g
  • fat 38 g
  • satfat 10 g
  • sodium 1789 mg
  • cholesterol 60 mg

How to Make It

  1. Heat grill to medium-high. With a fork, prick the sausages in several places. Grill, turning occasionally, until cooked through, 10 to 12 minutes.

    Meanwhile, brush the tomatoes and onion with 1 tablespoon of the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 5 to 6 minutes per side for the onion and 2 to 3 minutes per side for the tomatoes. Transfer the vegetables to a large bowl as they are done, add the spinach, and toss.

    In a small bowl, whisk together the vinegar, mustard, the remaining 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slice the sausages and serve with the vegetables and dressing.

    Tip: Tossing the spinach with warm vegetables wilts the leaves slightly and makes them more tender. Delicious on its own, this salad is also great mixed into pasta.