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:

Gluten FreeGluten Free
Sugar ConsciousSugar Conscious

Ingredients

    4sweet or spicy Italian sausages
    4 cupsbaby arugula leaves
    4 cupsmixed baby greens
    1 mediumfennel bulb, tops trimmed, bulbs cored and thinly sliced
    3 tablespoonschopped fresh chives
    3 tablespoonsextra-virgin olive oil
    1 1/2 tablespoonsbalsamic vinegar
    1/2 teaspoonfine sea salt
    1/2 teaspoonground black pepper
    1 tablespoonparmesan cheese shavings

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

260

Total Fat

18g

Saturated Fat

4.5g

Cholesterol

25mg

Sodium

870mg

Total Carbohydrate

11g

Dietary Fiber

3g

Total Sugars

1g

Protein

16g

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.