Strawberry Spinach Salad with Sweet Basil Sausage

Gluten-Free Low Carb

Ingredients:

1 (16 ounce) package Premio Sweet Basil Italian Sausage, grilled and sliced
9 ounce bag prewashed baby spinach leaves
8 ounce container fresh strawberries, washed and sliced
1 sliced sweet red onion

Glazed Pecans (recipe below)

  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon water
  • 1 cup whole pecans

Balsamic Red Wine dressing (recipe below)

  • 1 cup red wine
  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • Salt to taste
  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Strawberry Spinach Salad with Sweet Basil Sausage:

Glazed Pecans:

1. Bring sugar, water, salt and cinnamon to boil in small sauce pan. Add pecans and coat with glazing.

2. Continue boiling for 2-3 minutes. Spread on cookie sheet to cool (they should be crunchy).

Balsamic Red Wine Dressing:

1. Bring wine to a boil and cook for 1 minute; remove from heat. Add vinegar, sugar and salt, stir until sugar is dissolved. Add oil and stir vigorously or shake well.

SALAD:

1. Toss Spinach, strawberries, onion and warm Premio Sweet Basil Sausage with dressing. Sprinkle each plated serving with 1/4 cup pecans.

SERVINGS: 4

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