Warm Lentil Salad with Sausage & Apple

• Gluten free

• Meat

  • 3 links Turkey sausage, hot or sweet

• Produce

  • 6 cups Arugula or mesclun greens
  • 2 stalks Celery with, leaves
  • 1 Fennel, small bulb
  • 3 cloves Garlic
  • 1 Granny smith apple
  • 2 cups Lentils, cooked or canned

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Pepper, freshly ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

Found on eatingwell.com

Description

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 3 links hot or sweet turkey sausage, casings removed
• 3 cloves garlic, minced
• 2 cups cooked or canned (rinsed) lentils (see Tip)
• 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

Directions

• 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.

Nutrition