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Warm Spinach Salad With Grilled Sausage

Con Poulos
Yield

Makes 4 servings (serving size: 1/4 salad)

Prep: 30 minutes; Cook: 12 minutes.

Ingredients

  • 4 (2-ounce) chicken sausages
  • 12 plum tomatoes, cut in half crosswise
  • 1 onion, sliced into 1/2-inch-thick rings
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 3 bunches spinach, thick stems removed (about 10 cups)
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons balsamic vinegar

Nutrition Information

  • calories 203
  • fat 10 g
  • satfat 2 g
  • monofat 4 g
  • polyfat 1 g
  • protein 14 g
  • carbohydrate 15 g
  • fiber 5 g
  • cholesterol 31 mg
  • iron 4 mg
  • sodium 657 mg
  • calcium 110 mg

How to Make It

  1. Prepare grill.

  2. Prick sausages in several places with a fork. Grill, turning occasionally, 8 minutes or until hot throughout.

  3. Combine tomatoes, onion, 1/2 tablespoon oil, and 1/4 teaspoon each salt and pepper. Grill 5–6 minutes per side for onion and 2–3 minutes per side for tomato or until charred and tender. Transfer to a large bowl; toss with spinach.

  4. In a small bowl, whisk together mustard, vinegar, remaining 1 tablespoon oil, and remaining 1/4 teaspoon pepper. Slice sausages, and serve with vegetables and dressing.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.