Low-Carb Baby Arugula Salad with Italian Sausage and Red Pepper
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
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
Heat the 2 tsp. olive oil in a medium-sized frying pan, and squeeze the sausage out of the casings into the pan. Cook over medium high heat, breaking the sausage apart, until the sausage is completely cooked through and slightly browned, about 5-7 minutes. While the sausage cooks, check the crispness of your arugula. If it’s not as crisp as you’d like, put it in a salad spinner and cover with VERY COLD water. Let the arugula soak 2-3 minutes, then drain and spin until it’s very dry. Cut the red bell pepper in half, save half for another use and cut the other half into short, thin strips. Whisk together the Dijon, garlic paste, vinegar, and olive oil to make the dressing. Put the dried arugula into a bowl and toss with the dressing. Transfer the dressed arugula to a serving bowl and top with the browned turkey Italian Sausage and red pepper strips. If you’d prefer more of a wilted salad, you can remove the cooked sausage from the frying pan and heat the dressing, scraping the bottom to get any sausage bits; then pour the hot dressing over the arugula.