Arugula and Baby Greens with Sausage and Fennel

Arugula and Baby Greens with Sausage and Fennel

Serves 4

Don't discard those tops trimmed from the fennel bulb. Roughly chop the aromatic, bright green fronds and add them to salads or wilted greens.

  • 4 sweet or spicy Italian sausages
  • 4 cups baby arugula leaves
  • 4 cups mixed baby greens
  • 1 medium fennel bulb, tops trimmed, bulbs cored and thinly sliced
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon parmesan cheese shavings
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Sauté sausages in a large heavy skillet over medium heat until well browned and cooked through, about 15 minutes. Slice sausages on the diagonal into 1/2-inch-thick slices.

Combine arugula, mixed greens, fennel and chives in a large bowl. Whisk olive oil and vinegar in a small bowl until blended and slightly thickened. Season with salt and pepper. Toss arugula and greens with dressing. Top salad with parmesan shavings and sausages and serve.

Nutritional Info: 
Per Serving:260 calories (160 from fat), 18g total fat, 4.5g saturated fat, 25mg cholesterol, 870mg sodium, 11g carbohydrate (3g dietary fiber, 1g sugar), 16g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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