Warm Chicken Sausage & Potato Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 361.1
- Total Fat: 12.7 g
- Cholesterol: 130.0 mg
- Sodium: 1,613.4 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.6 g
- Protein: 33.9 g
View full nutritional breakdown of Warm Chicken Sausage & Potato Salad calories by ingredient
Introduction
Recipe from www.eatingwell.com. It's SO easy and I cooked everything in one pan. Recipe from www.eatingwell.com. It's SO easy and I cooked everything in one pan.Number of Servings: 4
Ingredients
-
* 1 pound small red potatoes, cut in half
* fresh or frozen spinach, 10oz
* 12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces (I used Members Mark Spinach & Asiago Chicken Sausages)
* 1/3 cup cider vinegar
* 1 tablespoon maple syrup
* 1 tablespoon whole-grain or Dijon mustard
* 1 tablespoon extra-virgin olive oil
* Freshly ground pepper, to taste
Directions
Preparation
1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add spinach; cover with foil to keep warm.
2. Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-spinach mixture.
3. Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the spinach is wilted. Season with pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user HOLLIHOCK6.
1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add spinach; cover with foil to keep warm.
2. Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-spinach mixture.
3. Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the spinach is wilted. Season with pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user HOLLIHOCK6.