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Sausage Spinach Salad


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  • 4 teaspoons olive oil, divided
  • 2 fully cooked Italian chicken sausage links (3 ounces each), cut into 1/4-inch slices
  • 1/2 medium onion, halved and sliced
  • 4 cups fresh baby spinach
  • 1-1/2 teaspoons balsamic vinegar
  • 1 teaspoon stone-ground mustard


Servings 2
Cooking time 20mins
Adapted from


Step 1

In a large nonstick skillet coated with cooking spray, heat 1
teaspoon oil over medium heat. Add sausage and onion; cook and stir
until sausage is lightly browned and onion is crisp-tender.

Place spinach in a large bowl. In a small bowl, whisk vinegar,
mustard and remaining oil. Drizzle over spinach; toss to coat. Add
sausage mixture; serve immediately. Yield: 2 servings.

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