Arugula and Baby Greens with Sausage and Fennel
Serves 4
Time 30 min
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.
Special Diets:
Ingredients
- 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 extra-virgin olive oil
- 1 1/2 tablespoon balsamic vinegar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon parmesan cheese shavings
Method
Cook 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 and set aside.
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 carbohydrates (3g dietary fiber, 1g sugar), 16g protein.
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.
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Ingredients
- 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 extra-virgin olive oil
- 1 1/2 tablespoon balsamic vinegar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon parmesan cheese shavings