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WARM GRECIAN SPINACH AND SAUSAGE SALAD
Roxanne Chan from Albany, CA won our 2005 Recipe Contest in the Side Dish category with this tasty salad recipe. Heck, we love this salad so much, we would happily make a double recipe and serve it as a main course with sour dough bread. 4 links Aidells Artichoke and Garlic Sausage, thinly sliced 6 cups baby spinach leaves 1 16-ounce can garbanzo beans, drained 1 cup coarsely chopped artichoke hearts 1/4 cup diced red onion 1/4 cup sliced pitted Kalamata olives 1/4 cup finely chopped fresh oregano 1/4 cup toasted pine nuts 2 plum tomatoes, chopped juice of 1 lemon (about 3 tablespoons) 2 tablespoons olive oil 1 large clove garlic, through a press 1/2 teaspoon lemon pepper 1/2 teaspoon lemon zest 1/2 cup crumbled feta cheese In a nonstick skillet, over medium high heat, saute the sausage until nicely browned. In a large salad bowl, combine the spinach and the next 7 ingredients. Add the sausage slices. Return the skillet to medium high heat and add the remaining ingredients. Bring to a boil and cook 1 minute, until heated through. Toss the hot dressing with the sausage and spinach mixture to evenly coat. Serve immediately garnished with feta cheese. Serves 6

Products
Artichoke & Garlic

Substitutes
Spinach & Feta Sun-Dried Tomato & Mozzarella