Warm Chicken Sausage & Potato Salad

From EatingWell: January/February 2007, EatingWell for a Healthy Heart Cookbook (2008) — Subscribe to EatingWell Magazine Today!

This super simple bistro-style salad is substantial with potatoes, arugula and chicken sausage.

READER'S COMMENT:

"I made this recently and it was good. Did only half a recipe with needed arugula. Then reheated and added fresh arugula. It was good leftover as well. "

Warm Chicken Sausage & Potato Salad Recipe

4 servings, about 1 3/4 cups each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

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Ingredients

1 pound small potatoes, cut in half
1 5-ounce bag arugula (about 4 cups, gently packed)
12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
1/3 cup cider vinegar
1 tablespoon maple syrup
1 tablespoon whole-grain or Dijon mustard
1 tablespoon extra-virgin olive oil
Freshly ground pepper, to taste

Preparation

Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.
Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.

Nutrition

Per serving: 258 calories; 9 g fat (1 g sat, 3 g mono); 60 mg cholesterol; 27 g carbohydrates; 3 g added sugars; 15 g protein; 2 g fiber; 483 mg sodium; 103 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value).

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat