TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 8 ounces Eckrich® Smoked Sausage, halved lengthwise and cut into 1/4-inch slices
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1/2 cup plain yogurt
  • 1/4 cup honey mustard
  • 2 teaspoons maple pancake syrup
  • 1 package (6 ounces) fresh baby spinach
  • 1 large mango, peeled and diced
  • 4 green onions, thinly sliced


  1. In a large skillet, cook and stir sausage over medium heat for 5 minutes or until lightly browned. Remove from the heat. Stir in beans; set aside.
  2. In a bowl, combine the yogurt, mustard and syrup; set aside. Divide spinach among four bowls or plates; top with the sausage mixture, mango and onions. Drizzle with yogurt mixture. Serve immediately. Yield: 4 servings.
Originally published as Smoked Sausage-Spinach Salad in Taste of Home Cooking School Collection Winter 2009, p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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