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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.