4 links Aidells Artichoke and Garlic Sausage (thinly sliced)
6 cupsbaby spinach leaves
1 can16 oz garbanzo beans (drained)
1 cupcoarsly chopped artichoke hearts
1/4 cupred onion (diced)
1/4 cupkalamata olives, pitted and sliced
1/4 cupfresh oregano (finely chopped)
1/4 cuppine nuts, toasted
2 plum tomatoes (chopped)
1 juice of 1 lemon (about 3 tbsp)
2 tablespoonsolive oil
1 garlic cloves (pressed)
1/2 teaspoonlemon pepper
1/2 teaspoonlemon zest
1/2 cupfeta cheese, crumbled
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.
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