Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil, divided
1 tablespoon red-wine vinegar
1½ teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1½ links hot or sweet turkey sausage, casings removed
1 large clove garlic, minced
1 cup cooked or canned (rinsed) lentils (see Tip)
½ small bulb fennel, finely diced
½ Granny Smith apple, finely diced
1 stalk celery with leaves, finely diced
3 cups arugula or mesclun greens
Whisk 1½ tablespoons oil, vinegar, mustard, salt and pepper in a medium bowl.
Heat the remaining ½ tablespoon oil in a medium skillet over medium-high heat. Add sausage and cook, stirring often and breaking up into bite-size pieces, until cooked through, about 5 minutes. Add garlic and cook 30 seconds more. Stir in lentils and heat through, about 2 minutes. Stir 2 tablespoons of the dressing into the lentil mixture and remove from the heat. Stir in fennel, apple and celery.
Toss greens with the remaining dressing. Serve with the warm lentil mixture on top.
Tip: To cook lentils, place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil. Drain and rinse with cold water. 1 cup dry lentils = about 2½ cups cooked. Or use canned lentils: 15-ounce can = 1½ cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%.
399 calories;20 g fat(3 g sat); 11 g fiber; 32 g carbohydrates; 24 g protein; 235 mcg folate; 53 mg cholesterol; 9 g sugars; 0 g added sugars; 1,432 IU vitamin A; 18 mg vitamin C; 123 mg calcium; 5 mg iron; 817 mg sodium; 1,008 mg potassium
Folate (59% daily value), Vitamin C (30% dv), Vitamin A (29% dv), Iron (28% dv)