WARM SPINACH AND SAUSAGE SALAD
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
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
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Ray Bargelt
[email protected]Yum!
Nakavuma Immammy
[email protected]This salad was a bit too heavy for my taste. The sausage was a bit greasy and the dressing was a bit too rich. I think I would have enjoyed it more if the sausage had been grilled instead of fried and if the dressing had been lighter.
Abdulkarim Ali
[email protected]Easy and delicious! I made this salad for a potluck and it was a hit. Everyone loved the combination of flavors and textures. The dressing was especially good. I will definitely be making this salad again.
TERTULLIEN amoussou
[email protected]This warm spinach and sausage salad was an absolute delight! The combination of flavors and textures was perfect. The spinach was fresh and wilted just enough to retain its texture, while the sausage was cooked to perfection and added a delightful sa