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Warm Grecian Spinach and Sausage Salad


  • 4 links Aidells Artichoke and Garlic Sausage (thinly sliced)
  • 6 cups baby spinach leaves
  • 1 can 16 oz garbanzo beans (drained)
  • 1 cup coarsly chopped artichoke hearts
  • 1/4 cup red onion (diced)
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/4 cup fresh oregano (finely chopped)
  • 1/4 cup pine nuts, toasted
  • 2 plum tomatoes (chopped)
  • 1 juice of 1 lemon (about 3 tbsp)
  • 2 tablespoons olive oil
  • 1 garlic cloves (pressed)
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon lemon zest
  • 1/2 cup feta cheese, crumbled

Cooking Instructions

  1. In a nonstick skillet, over medium high heat, saute the sausage until nicely browned.
  2. In a large salad bowl, combine the spinach and the next 7 ingredients. Add the sausage slices.
  3. 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.