Sun-Dried Tomato Sausage and Arugula Salad


  • 4 Aidells Sun Dried Tomato Sausage links
  • 1 tablespoon oil-packed sun dried tomatoes
  • 1/4 cup red wine vinegar
  • 1 tablespoon dijon mustard
  • 1/2 cup extra virgin olive oil
  • salt and freshly ground black pepper to taste
  • 2 pounds arugula, washed and dried
  • 2 cups cherry tomatoes, halved
  • 8 ounces fresh bocconcini (mini mozzarella balls) cut in half

Cooking Instructions

  1. In a large skillet over medium heat, or on a preheated grill over medium hot coals, cook the sausage until browned, about 5 minutes.
  2. In a blender or food processor, puree the sun dried tomatoes, vinegar and Dijon. With the motor running, slowly drizzle in the olive oil. Season to taste with salt and pepper.
  3. Slice the sausage into ΒΌ inch thick slices.
  4. To serve, toss the dressing with the greens, tomatoes, cheese and sausage.