Turn a tangy salad into a hearty meal just by adding sausage. I use chicken sausage, but you can use different varieties and flavors. The mustard dressing is also nice with smoked salmon or chicken.
—DEBORAH WILLIAMS PEORIA, AZ
START TO FINISH: 20 MIN. • MAKES: 2 SERVINGS
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
1. In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium heat. Add the sausage and onion; cook and stir until sausage is lightly browned and the onion is crisp-tender.
2. 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.
PER SERVING 244 cal., 16 g fat (3 g sat. fat), 65 mg chol., 581 mg sodium, 8 g carb., 2 g fiber, 17 g pro. Diabetic Exchanges: 2 lean meat, 2 vegetable, 2 fat.