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20 minute dinner recipes

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Warm Salad of Greens, Italian Sausage & Potatoes


From EatingWell:  Winter 2003, The EatingWell Diet (2007)

For a milder flavor, substitute escarole or Swiss chard for the mustard greens or kale (add them with the potatoes).

4 servings, 1 1/4 cups each | Active Time: 25 minutes | Total Time: 50 minutes



  1. Bring 2 cups lightly salted water to a boil in a large wide pan. Add mustard greens (or kale), cover and cook over medium heat for 5 minutes. Stir in potatoes; add about 1/2 cup water, if needed. Cover and cook until the potatoes and greens are tender, 5 to 10 minutes longer. Drain and place in a large bowl.
  2. Meanwhile, cook sausage with fennel seeds in a small skillet over medium heat, turning from time to time, until cooked through, 10 to 12 minutes. (The seeds will adhere to the sausage.) Drain. Cut sausage into 1/2-inch-thick slices; add to the potato mixture.
  3. Whisk oil, vinegar, garlic, salt and pepper in a small bowl. Pour over the sausage-potato mixture and toss to blend. Serve immediately.


Per serving : 262 Calories; 15 g Fat; 4 g Sat; 9 g Mono; 16 mg Cholesterol; 23 g Carbohydrates; 10 g Protein; 4 g Fiber; 952 mg Sodium; 655 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 high-fat meat, 1 1/2 fat