Rating: 4.04 stars
24 Ratings
  • 5 star values: 2
  • 4 star values: 21
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2007

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Recipe Summary test

total:
30 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

258 calories; protein 15.2g; carbohydrates 27.4g; dietary fiber 1.7g; sugars 4.5g; fat 8.6g; saturated fat 0.5g; cholesterol 60mg; vitamin a iu 505.3IU; vitamin c 27.2mg; folate 20.6mcg; calcium 41.2mg; iron 1.3mg; magnesium 12.3mg; potassium 105.5mg; sodium 482.8mg; added sugar 3g.
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Reviews (8)

24 Ratings
  • 5 star values: 2
  • 4 star values: 21
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2011
I substitute smoked turkey sausage and use spinach instead of arugula. This recipe is fast and easy. Perfect when you don't have a lot of time to cook. Read More
Rating: 4 stars
02/20/2013
more flavor! My husband and I have loved this receipe for a long time but he wanted a bit more flavor. I used spicy sausage which I sauteed with garlic and onions. The husband is raving about it right now! Read More
Rating: 4 stars
10/29/2011
I used turkey kielbasa sausage... it tasted amazing! Read More
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Rating: 4 stars
10/31/2011
Loved this recipe and so did my husband. Definitely needed more greens for me so I doubled the arugula. It was perfect. Jeannette CA Read More
Rating: 4 stars
10/29/2011
The original magazine article had two pieces of information that absolutely make this recipe: 1. Serve with crusty bread and a pilsner style beer. 2. Put the arugula in the colander before you drain the potatoes. This method blanches it perfectly. I now use this method all over the place. My modifications: 1. More salt as the other comments noted. 2. Cut sausage lengthwise (and remove casing if possible) to avoid the chewy little rings 3. Use a 'lite' kielbasa instead of the chicken sausage if you're really trying to impress. Less healthy but so worth it. 4. Follow the directions. I'm notorious for adding garlic and estimating measurements and making outrageous substitutions. This recipe is perfect. Read More
Rating: 4 stars
10/29/2011
This was excellent. I used spinach in lieu of arugula. I also found that there isn't enough greens (once they're blanched) in the recipe so I too doubled the amount of spinach. I also doubled the amount of olive oil to make it a tad more moist. Using the whole grain mustard gave the dish a great texture and made it look more sophisticated. Also cut the potatoes into thin cross-wise slices so that the dressing covers more of the potatoes and the dish will taste more even and moister. The flavor was fantastic. Read More
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Rating: 4 stars
10/30/2011
Really delicious! Used spinach grainy mustard and just a tad more maple syrup. Next time I'll double this recipe. Read More
Rating: 5 stars
10/29/2011
MAKE THIS NOW! Make this immediately - it's great! I used smoked chicken and served as an entree. So filling so delicious so perfect. Serve this for dinner tonight and you won't regret it! Pros: Filling delicious simple easy to make Read More
Rating: 4 stars
10/29/2011
I was pleasantly surprised with this recipe! I'm not a huge mustard fan but the dressing for this dish was just the right flavor to pair with the other ingredients. I used baby spinach instead of arugula and added red onion that I cooked with the sausage... YUM! My husband said "this one's a keeper". Read More