Tablespoon Dijon mustard
package link sausage
bag onion pepper mix
8 ounce jar roasted peppers, drained and sliced
cans canneli beans, drained and sliced
2.25 ounce can sliced Kalamata olives
10 ounce bag spinach
Whisk together Dijon mustard and vinaigrette. Set aside. Slice and brown link sausange in skillet. Add onion pepper mix and 1/2 cup water to browned sausage' cover and cook on medium heat until onions are soft. Stir in red pepper, beans, olives and vinaigrette mixture. Heat for 2 minutes. place spinach on plates ant top with sausage mixture.