1 pound small potatoes cut in half
1 5-ounce bag arugula (about 4 cup, gently packed)
12 ounce precooked chicken sausage cut crosswise into 1/2-inch pieces
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
Ingredients
5 oz arugula (about 4 cup, gently packed)
12 oz precooked chicken sausage cut crosswise into 1/2-inch pieces
⅓ cup cider vinegar
1 Tbsp maple syrup
1 Tbsp whole-grain or dijon mustard
1 Tbsp extra virgin olive oil
freshly ground pepper to taste
Directions
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 arugula; 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-arugula 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 arugula is wilted. Season with pepper
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 258
- Calories from fat 81
- Total Fat 9gm 14%
- Saturated Fat 1gm 5%
- Monounsaturated Fat 3gm
- Sodium 483mg 20%
- Total Carbohydrates 27gm 9%
- Fiber 2gm 2%
- Protein 15gm
- Cholesterol 60mg 20%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
