Crisp Apple and Sausage Salad

Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 350 Calories

Ingredients

• ½ cup toasted pecans
• 1 tablespoon fresh lemon juice
• ⅓ cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small red onion, thinly sliced
• ½ cup crumbled blue cheese
• 2 teaspoons extra-virgin olive oil
• ⅓ cup extra-virgin olive oil
• kosher salt and ground black pepper to taste
• 1 cup baby arugula leaves, washed and dried
• 1 (12 ounce) package chicken apple sausage, sliced in 1/2 inch rounds
• 1 small Granny Smith apple, cored and sliced
• 8 cups mixed field greens, washed and dried

Recipe Instructions

Step 1

Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.

Step 2

Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.

Step 3

To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.

Step 4

Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.