Ingredients
4 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 links hot or sweet turkey sausage, casings removed
3 cloves garlic, minced
2 cups cooked or canned (rinsed) lentils
1 small bulb fennel, finely diced
1 Granny Smith apple, finely diced
2 stalks celery with leaves, finely diced
6 cups arugula or mesclun greens
Preparation
Whisk 3 tablespoons oil, vinegar, mustard, salt and pepper in a large bowl. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add sausage; cook, stirring often and breaking up, until cooked through, about 5 minutes. Add garlic, cook 30 seconds more. Stir in lentils and heat through, about 2 minutes. Stir in 5 tablespoons of the dressing and remove from the heat. Stir in fennel, apple and celery. Toss greens with the remaining dressing. Serve with the warm lentil mixture on top.
per serving: 401 calories; 20 g fat (3 g sat, 13 g mono); 53 mg cholesterol; 32 g carbohydrate; 0 g added sugars; 24 g protein; 11 g fiber; 817 mg sodium; 1011 mg potassium. nutrition bonus: Folate (59% daily value), Vitamin C (30% daily value), Iron & Potassium (29% daily value), Zinc (25% daily value), Magnesium (20% daily value), Vitamin A (19% daily value)
