Best 5 Sausage Spinach Salad Recipes

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In the realm of culinary craftsmanship, creating a tantalizing sausage spinach salad presents a delightful symphony of flavors and textures. This culinary creation offers a harmonious blend of succulent sausages, tender baby spinach, and an array of vibrant ingredients that elevate the dish into a gastronomic masterpiece. From classic recipes rooted in tradition to innovative culinary interpretations, we embark on a journey to uncover the secrets behind crafting the perfect sausage spinach salad. Let us explore the fascinating world of flavors and techniques, unraveling the culinary secrets that transform simple ingredients into a delectable delicacy.

Here are our top 5 tried and tested recipes!

SAUSAGE SPINACH SALAD



Sausage Spinach Salad image

Want a fast way to turn a salad into a hearty meal? Add sausage. The mustard dressing also goes with smoked salmon or chicken. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

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

Steps:

  • In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add sausage and onion; cook and stir until sausage is lightly browned and onion is crisp-tender., 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.

Nutrition Facts : Calories 244 calories, Fat 16g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 581mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

WARM SPINACH AND SAUSAGE SALAD



Warm Spinach and Sausage Salad image

From the February/March 2006 issue of Everyday with Rachael Ray magazine. This is a simple salad that works as a main course for lunch, dinner or even breakfast. The magazine says that runny eggs make a richer dressing, but this salad tastes great with scrambled or hard-boiled eggs. I love the lemon-tang of the dressing.

Provided by Ms B.

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces bulk pork sausage
2 1/2 tablespoons olive oil
1 teaspoon lemon zest, grated
1 1/2 tablespoons fresh lemon juice
6 ounces Baby Spinach
coarse salt
fresh ground pepper
4 large eggs

Steps:

  • In a large nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 10 minutes.
  • Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove.
  • Add the olive oil, zest and juice to the pan and, over medium-high heat, stir the mixture with a wooden spoon, scraping up any brown bits, for about 1 minute.
  • Remove pan from the heat.
  • Add the spinach and use tongs to coat the leaves with the dressing.
  • Sprinkle the salad generously with salt and pepper.
  • Divide the spinach evenly among 4 bowls and top with the crumbled sausage.
  • Wipe the nonstick skillet clean with a paper towel and fry each egg over easy.
  • Top each salad with a fried egg and serve.

Nutrition Facts : Calories 409.8, Fat 31, SaturatedFat 9.3, Cholesterol 265.9, Sodium 167, Carbohydrate 2.4, Fiber 1, Sugar 0.5, Protein 29.4

SAUSAGE PIZZA WITH SPINACH SALAD



Sausage Pizza With Spinach Salad image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pound pizza dough, at room temperature
All-purpose flour, for dusting
1 tablespoon extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed
3/4 cup whole-milk ricotta cheese
1/2 cup shredded mozzarella cheese 1/2 cup shredded provolone cheese 1/3 cup grated parmesan cheese
2 cloves garlic, minced
1/4 teaspoon dried oregano
1/2 small red onion, thinly sliced
4 cups baby spinach (about 21/2 ounces)
1 small bulb fennel, trimmed, cored and thinly sliced
1/2 cup chopped roasted red peppers
3/4 cup quartered marinated artichoke hearts, drained and halved
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
Red pepper flakes, for topping

Steps:

  • Make the pizza: Place an inverted baking sheet or pizza stone on the lowest oven rack; preheat to 475 degrees F. Stretch the pizza dough into an 11-by-15-inch rectangle on a floured piece of parchment paper; trim any excess paper around the dough. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet and slide the dough and parchment onto the hot baking sheet. Bake until browned in spots, 10 to 12 minutes.
  • Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up into pieces with a wooden spoon, until no longer pink, about 4 minutes.
  • Remove the crust from the oven. Spread the ricotta on top, leaving a 1-inch border. Sprinkle with the mozzarella, provolone and parmesan; top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbling, 8 to 10 minutes. Sprinkle with the oregano.
  • Meanwhile, make the salad: Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, roasted red peppers, artichoke hearts and red onion in a large bowl with the vinegar and olive oil; season with salt and pepper.
  • Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes.

SPINACH SALAD WITH ITALIAN SAUSAGE



Spinach Salad With Italian Sausage image

Here's another Italian sausage dish. With a little of this and a lot of that, the recipe becomes your own. I hope you will enjoy this, and make it your own. You can double or triple this. Source: Bon Appetit' magazine.

Provided by FLUFFSTER

Categories     One Dish Meal

Time 37m

Yield 2 serving(s)

Number Of Ingredients 8

4 cups fresh spinach, packed, stemmed, torn into bite-size pieces (about 3/4 of a bag)
1 teaspoon olive oil
4 hot Italian sausages (can use sweet(mild)
3 green onions, sliced
3 tablespoons sherry wine vinegar or 3 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
salt & freshly ground black pepper

Steps:

  • Place the spinach in a large bowl. Heat 1 teaspoons of the olive oil in heavy, large skillet over medium heat. Add sausages and cooked until browned and cooked through.
  • Transfer sausages to paper towels, using slotted spoon. Drain sausages and then slice 1/2 inch thick.
  • Heat drippings in skillet over medium heat. Add green onions and stir one minute. Add vinegar and bring to a boil, scraping up any browned bits. Mix in 1 tablespoons oil and mustard. Add sausage and toss to coat. Season with salt and pepper. Pour over spinach and toss.
  • Adjust seasoning.

Nutrition Facts : Calories 884.2, Fat 80.2, SaturatedFat 26.8, Cholesterol 171.8, Sodium 1731.2, Carbohydrate 5.5, Fiber 2, Sugar 0.8, Protein 34.4

SAUSAGE SPINACH SALAD RECIPE - (5/5)



Sausage Spinach Salad Recipe - (5/5) image

Provided by รก-2825

Number Of Ingredients 6

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

Steps:

  • In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium heat. Add sausage and onion; cook and stir until sausage is lightly browned and onion is crisp-tender. 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. Yield: 2 servings.

Tips:

  • Fresh Ingredients: Use fresh spinach, sausage, and vegetables for the best flavor and texture.
  • Quality Sausage: Choose a high-quality sausage that is flavorful and has a good texture.
  • Cook Sausage Thoroughly: Make sure to cook the sausage thoroughly before adding it to the salad. This will help to prevent foodborne illness.
  • Slice Sausage Thinly: Slice the sausage thinly so that it is easy to eat in the salad.
  • Use a Variety of Vegetables: Add a variety of vegetables to the salad for extra flavor, texture, and nutrients.
  • Dress the Salad Lightly: Use a light dressing so that the flavors of the sausage and vegetables can shine through.
  • Serve Immediately: Serve the salad immediately after dressing it so that the greens don't wilt.

Conclusion:

Sausage spinach salad is a delicious and easy-to-make salad that is perfect for a quick lunch or dinner. It is packed with protein, vitamins, and minerals, and it is a great way to get your daily dose of vegetables. With a few simple tips, you can make a sausage spinach salad that is sure to please everyone at the table.

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