JUN image 08

WARM BEAN & SAUSAGE SALAD

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YIELD

4 servings

ACTIVE

10 minutes

TOTAL

25 minutes

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¾ LB HOT OR SWEET ITALIAN TURKEY SAUSAGE LINKS

½ CUP WATER

image CUP REDUCED-FAT VINAIGRETTE

1 TBSP DIJON MUSTARD

1 MEDIUM RED ONION, SLICED

1 JAR (8 OZ) ROASTED RED PEPPERS, RINSED AND SLICED

2 CANS (15 OZ EACH) CANNELLINI BEANS, RINSED

image CUP PITTED KALAMATA OLIVES, HALVED

1 BAG (5 OZ) BABY SPINACH

Spray a large nonstick skillet with cooking spray. Cook sausages over medium-high heat 3 minutes or until browned on one side. Turn sausages over, add water and reduce heat to medium. Cover and cook 5 to 7 minutes until sausage is cooked through. Remove to a plate.

While sausage cooks, whisk together vinaigrette and mustard.

Add onion to skillet; cover and cook 3 minutes or until softened. Stir in red peppers, beans, olives and vinaigrette mixture. Heat 2 minutes.

Slice sausages. Divide spinach among 4 plates; spoon bean mixture and then sausages on top.

SERVING SUGGESTION

Sesame breadsticks

PER SERVING

CALORIES 384 TOTAL FAT 14G SATURATED FAT 4G CHOLESTEROL 51MG SODIUM 1,545MG

TOTAL CARBOHYDRATES 44G DIETARY FIBER 11G PROTEIN 24G