Strawberry Spinach Salad with Sweet Basil Sausage

Gluten-Free Low Carb


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
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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.


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


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