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Warm Chicken Sausage & Potato Salad

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings, about 1 3/4 cups each
This warm bistro-style salad is perfect on a chilly winter's night. Make it a meal: Crusty whole-grain baguette and a glass of stout are perfect accompaniments.
1 pound  small potatoes cut in half
1 5-ounce bag  arugula (about 4 cups, gently packed)
12 ounces  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
Warm Chicken Sausage & Potato Salad Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings, about 1 3/4 cups each
Calories: 258
Fat. Total: 9g
Protein: 15g
Carbohydrates, Total: 27g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 60mg
Sodium: 483mg
% Cal. from Fat: 31%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Shelley Reviewed: 04/08/2010
Quick and hearty!
I used my steamer instead of the dutch oven to cook the potatoes and it worked just fine. This sort of reminded me of German potato salad, except the flavor of the dressing was more complex and didn't have a chance to soak into the potatoes. I will definitely make this again.
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