Warm Chicken Sausage And Potato Salad
This is an easy and tasty salad, chicken sausage accompanied with potato, excellent combination.
Yield
4 servingsPrep
6 minCook
22 minReady
28 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
small, cut in half |
|
| 5 | ounces |
arugula (roquette)
about 4 cups, gently packed |
|
| 12 | ounces |
chicken sausage
precooked, cut crosswise into 1/2-inch pieces |
* |
| ⅓ | cup |
apple cider vinegar
|
|
| 1 | tablespoon |
maple syrup
|
|
| 1 | tablespoon |
whole-grain mustard
or dijon |
*
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
small, cut in half |
|
| 144.5 | ml/g |
arugula (roquette)
about 4 cups, gently packed |
|
| 346.8 | ml/g |
chicken sausage
precooked, cut crosswise into 1/2-inch pieces |
* |
| 79 | ml |
apple cider vinegar
|
|
| 15 | ml |
maple syrup
|
|
| 15 | ml |
whole-grain mustard
or dijon |
*
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
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 arugula; cover with foil to keep warm.
Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes.
Add to the potato-arugula mixture.
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 arugula is wilted.
Season with pepper.
