Warm Potato, Arugula and Chicken Sausage Salad
Makes
2
servings

A warm hardy dinner salad with a fabulous dressing!

Meal Type
Entrees
Salads & Soups
Diet Type
Gluten-Free
Ingredients
1 pound red potatoes, cut into 1-inch cubes
About 4 cups arugula, washed and torn into bite-sized pieces
12 ounces or so of pre-cooked, cased chicken sausage cut into 1/2 inch rounds*
1/3 cup apple cider vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1 tablespoon extra virgin olive oil
Black pepper as desired
1

Steam the potatoes until the cubes are fork tender. Transfer to a large bowl and add the arugula. Cover to keep warm.

2

Sauté the cooked, cut sausage pieces in a medium skillet until browned and heated through. Stir as the sausage browns. When done, add to the potato and arugula in the covered bowl.

3

Remove the pan from the heat and whisk in vinegar, maple syrup, mustard and sea salt. Scrape up any browned bits from the bottom of the skillet.

4

Gradually whisk in the oil. Pour the dressing over the salad and toss until the arugula is wilted.

5

Add a little black pepper if desired.

6

* For a preliminary cooking of the sausages, place them in a pot and cover with water. Bring to a boil, reduce the heat to a good simmer and cook for about 10 minutes.