Warm Spinach and Sausage Salad

READY IN: 20mins
Ms B.
Recipe by Ms B.

From the February/March 2006 issue of Everyday with Rachael Ray magazine. This is a simple salad that works as a main course for lunch, dinner or even breakfast. The magazine says that runny eggs make a richer dressing, but this salad tastes great with scrambled or hard-boiled eggs. I love the lemon-tang of the dressing.

Top Review by Cluich

This was pretty good, but I thought it need a little something more. After cooking the sausage, I fried up some thinly sliced shallots and minced garlic to the pan and fried them up, then added a little oregano to the lemon juice mixture before heating it. My gf went with the fried egg on top, but since I prefer poached, I went with that on mine. I think both work equally well. This is a pretty tasty and different way to serve sausage. I can definitely see myself making this again.

Ingredients Nutrition

Directions

  1. In a large nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 10 minutes.
  2. Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove.
  3. Add the olive oil, zest and juice to the pan and, over medium-high heat, stir the mixture with a wooden spoon, scraping up any brown bits, for about 1 minute.
  4. Remove pan from the heat.
  5. Add the spinach and use tongs to coat the leaves with the dressing.
  6. Sprinkle the salad generously with salt and pepper.
  7. Divide the spinach evenly among 4 bowls and top with the crumbled sausage.
  8. Wipe the nonstick skillet clean with a paper towel and fry each egg over easy.
  9. Top each salad with a fried egg and serve.

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