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Name: Arugula Salad with Sausage and White Beans
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 tsp. olive oil; 1 lb. cooked chicken or turkey sausage; 1/2 cup water; 3/4 cup low-fat mustard vinaigrette; 15 oz. can canelli beans; 1 red onion; 8 oz. jar roasted peppers; 1/2 cup pitted Kalamata olives; 7 oz. bagged arugula (about 10 cups)

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INGREDIENTS

4 tsp. olive oil
1 lb. cooked chicken or turkey sausage
1/2 cup water
3/4 cup low-fat mustard vinaigrette
15 oz. can canelli beans
1 red onion
8 oz. jar roasted peppers
1/2 cup pitted Kalamata olives
7 oz. bagged arugula (about 10 cups)

INSTRUCTIONS

Rinse the cannellini beans well. Halve and peel the onion and slice thin. Rinse the peppers and slice them into 1/2-inch strips. Chop the olives, and, if unwashed, wash the arugula.

Heat 2 tsp. oil in a large, nonstick skillet over medium-high heat until just smoking. Brown the sausage on one side, about 3 minutes. Turn the sausage, add water, and cover.

Reduce heat to medium and continue to cook

until sausage is heated through, 3-5 minutes. Transfer sausage to carving board. Pour off remaining water inskillet and wipe dry with paper towels

Add remaining 2 tsp. oil to skillet and return to medium high heat until shimmering. Add beans and onion andcook until onion begins to soften, about 3 minutes. Add peppers, olives, and 3/4 cup of vinaigrette, bring to brief simmer, then remove from heat.

Toss arugula with warm bean mixture, and divide among individual plates. Slice sausage thin on a diagonal, and arrange over salads.

NOTES

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Arugula Salad with Sausage and White Beans

4  tsp. olive oil 
1 lb. cooked chicken or turkey sausage 
1/2 cup water 
3/4 cup low-fat mustard vinaigrette 
15  oz. can canelli beans 
1  red onion 
8  oz. jar roasted peppers 
1/2 cup pitted Kalamata olives 
7  oz. bagged arugula (about 10 cups)

Rinse the cannellini beans well. Halve and peel the onion and slice thin. Rinse the peppers and slice them into 1/2-inch strips. Chop the olives, and, if unwashed, wash the arugula.

Heat 2 tsp. oil in a large, nonstick skillet over medium-high heat until just smoking. Brown the sausage on one side, about 3 minutes. Turn the sausage, add water, and cover.

Reduce heat to medium and continue to cook
until sausage is heated through, 3-5 minutes. Transfer sausage to carving board. Pour off remaining water inskillet and wipe dry with paper towels

Toss arugula with warm bean mixture, and divide among individual plates. Slice sausage thin on a diagonal, and arrange over salads.

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Nutrition

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Serving Size: 1 (749g)
Recipe Makes: 1

Calories: 121
Calories from Fat: 66 (55%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 595.1mg		21 %
Potassium 166mg		4 %
Total Carbohydrate 14.5g		4 %
	Dietary Fiber 4g	16 %
	Sugars, other 10.5g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 121

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