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Warm Spinach Salad with Andouille Sausage and Red Wine Vinaigrette


  • 2 tablespoons extra virgin olive oil
  • 2 Aidells Andouille Sausage links (Chopped)
  • 1 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 cup red wine vinegar
  • 20 ounces spinach (pre-washed)
  • 1 small red onion (finely chopped)
  • salt and freshly ground black pepper to taste

Cooking Instructions

  1. Heat oil in a large skillet over medium high heat. Add sausage and saute for 3-5 minutes until brown. Remove the sausage from the pan and set aside to cool. Add the shallots and garlic to the pan and saute for 2 minutes. Stir in the vinegar and bring to a boil. Cook about 2 minutes, until slightly reduced.
  2. Place the spinach, sausage and red onion in a heat-proof bowl. Add the dressing and toss to coat. The spinach will wilt slightly. Season to taste with salt and pepper.