Apple and Chicken Sausage Salad
A quick and hearty salad for dinner or lunch
25 minutes
I originally found this recipe in the Best Light Recipe (from America's Test Kitchen) back when lower-fat diets were still a popular thing. I skip the walnuts and replaced the fat from the nuts with a little more fat in the dressing. I have not fed this salad to kids yet, but I think that many would like it if they like apples and sausage.
Add some walnuts to this salad if you like them. Leftovers can be saved if you store the components separately. Reheat the sausage and dressing lightly before serving. I like to use a pre-cooked chicken and apple sausage here, which obviously works well with the apple in this. Other chicken sausages will work, but uncooked sausage will need to be cooked longer.
Ingredients
Ingredients with an * are listed more than once.
Directions
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Gather and prep ingredients.
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Brown sausage with the apple juice in a non-stick skillet over medium-low heat. Turn frequently and if the juice browns too quickly reduce the heat, so it does not burn. Save the cooked sausage in bowl.
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Cook the olive oil, onion, thyme, salt, and pepper over medium heat.
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Turn off the heat. Add apple juice, cider vinegar, mustard, and water to the pan. Stir to combine.
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Add spinach to large bowl. Pour dressing over spinach and toss.
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Add sliced sausage and apples to salad. Serve.
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If saving some for leftovers, do not add all dressing to the spinach. I divide the sausage and dressing into two containers and wrap the apple separately. When eating later, I reheat the sausage and dressing lightly, slice the apple and put together the salad.
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