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

Makes 4 servings, about 1 3/4 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

1. 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.
2. 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.
3. 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 INFORMATION: Per serving: 258 calories; 9 g fat (1 g sat, 3 g mono); 60 mg cholesterol; 27 g carbohydrate; 15 g protein; 2 g fiber; 483 mg sodium; 103 mg potassium.
Nutrition bonus: Vitamin C (45% daily value).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat

I thought this was so yummy. I used sun-dried tomato sausage so I didn?t have a problem with overwhelming sweetness. It was also SUPER easy.

Anonymous, Metro-West, MA

LOVED this recipe. The apple chicken sausage is a little sweet - just enough to compliment the maple syrup. The peppery taste of the arugala offsets the sweetness a bit, but not enough for us... so I did add ground pepper at the end before serving. Quick, easy and good 4 u!

Leah, Flint, MI

I substituted canned whole potatoes to cut down on prep time, and also spinach for the arugla (couldn't find it at the store). I found apple chicken sausage which went really well with the dressing. This would also make a good brunch dish.

Anonymous, Milwaukee, WI

This was by far the easiest and tastiest recipe I've found on this website-and so healthy! I am making it again for my girlfriends this weekend for our dinner club. BTW: I didn't use all of the dressing, just enough to make the arugula wilt.

Amber, Springfield, PA

I love this recipe! It is so easy and so good! I use Sweet Italian flavor chicken sausage instead of the Apple flavor because it is a bit too sweet. I also buy baby arugula which is a little milder.

Neeta, Woburn, MA

Very quick and easy weeknight meal. We used dijon mustard, but I will try whole-grain mustard next time for a different texture/taste. My husband had three servings and we still had leftovers!

Michelle, Central, VA

This was quick, cheap, and delicious. For those of you having trouble finding the ingredients, I suggest checking Whole Foods. I bought the arugula and sausage (made in the store) there. I used a sun-dried tomato and garlic sausage. In my opinion, you can omit the olive oil completely, since the sausage will create a good deal of oil itself. I definitely recommend getting the whole grain mustard. And don't be afraid to add a lot of arugula! It will wilt a great deal, next time I'll add more than 5 oz.

Brent, Lexington, KY

It was ok. Quick and the dressing had a nice flavor. Definitely add more greens, they cook down to almost nothing... I'd do 10 - 12 oz. instead. Don't know if I'd make it again, not enough bite to it.

sgw, NY

Loved this recipe and so did my husband. Definitely needed more greens for me so I doubled the arugula. It was perfect.

Jeannette, CA