Apple Sausage Salad with Cinnamon Vinaigrette
TOTAL TIME: Prep: 25 min. Bake: 10 min.
YIELD: 6 servings.
Making croutons with cinnamon-raisin bread is sweet genius. Toss together the rest of the salad while they toast. —Kim Van Dunk, Caldwell, New Jersey
Ingredients
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4 slices cinnamon-raisin bread
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1/3 cup olive oil
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3 tablespoons cider vinegar
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2 teaspoons honey
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1/2 teaspoon ground cinnamon
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1/8 teaspoon sea salt
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Dash pepper
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1 package (12 ounces) fully cooked apple chicken sausage links, cut diagonally in 1/2-inch-thick slices
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2 packages (5 ounces each) spring mix salad greens
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2 cups sliced fresh Bartlett pears
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1/2 cup chopped walnuts, toasted
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1/2 cup dried sweet cherries
Directions
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1.
Preheat oven to 375°. Cut each slice of bread into 12 cubes; scatter over a 15x10-in. pan. Bake until toasted, 8-10 minutes, stirring halfway. Cool 5 minutes.
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2.
Meanwhile, combine next six ingredients in a jar with a tight-fitting lid. Shake until blended. In a large nonstick skillet, cook sausage over medium heat until browned and heated through, 2-3 minutes per side.
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3.
Divide salad greens among six dinner-size plates; add sausage to each plate. Top with pear slices, walnuts, cherries and croutons. Shake dressing again; spoon over salad and serve immediately.
Nutrition Facts
1 serving: 404 calories, 23g fat (4g saturated fat), 40mg cholesterol, 441mg sodium, 39g carbohydrate (23g sugars, 5g fiber), 14g protein.
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