Low-Carb Baby Arugula Salad with Italian Sausage and Red Pepper

Ingredients

• 2 links raw turkey or pork Italian sausage, hot or mild
• 2 tsp. olive oil
• 5 oz. baby arugula
• 1/2 red bell pepper, cut into short thin strips
• Fresh-ground black pepper and salt to taste
• 1 tsp. Dijon mustard
• 1/4 tsp. garlic paste
• 2 T sherry vinegar
• 1 T olive oil

Directions

1. Warm the 2 tsp. olive oil in a medium-sized frying pan, then press the sausage out of the casings and into the pan. Cook it over medium high heat, crumbling it as it goes, until it is cooked all the way through and lightly browned, about 5-7 minutes. A potato masher works nicely for breaking up the sausage while it cooks.
2. As the sausage browns, take a look at the arugula and see if it needs a little perking up. If you want it crisper, place it in a salad spinner and add very cold water to cover. Let it sit for 2-3 minutes, then pour off the water and spin the arugula until it is thoroughly dry.
3. Cut the red bell pepper in half, set aside one half for something else, and slice the remaining half into short, thin strips. In a small bowl, whisk the Dijon, garlic paste, vinegar, and olive oil into a dressing.
4. Add the dried arugula to a bowl and toss it with the dressing. If you prefer a lighter coat, stop before adding all of it.
5. Move the dressed arugula into a serving bowl, or divide it among individual bowls, then scatter the browned turkey Italian Sausage and red pepper strips over the top. If you want the salad more wilted, take the cooked sausage out of the frying pan, warm the dressing in that same pan while scraping up the browned sausage bits, and pour the hot dressing over the arugula.