Warm Spinach Salad With Grilled Sausage

Con Poulos

Serves 4 Hands-On Time: 30m Total Time: 30m

Ingredients

4 Italian sausages (about 1 pound)
8 plum tomatoes, cut in half crosswise
1 onion, sliced into 1/2-inch-thick rings
4 tablespoons extra-virgin olive oil
kosher salt and pepper
3 bunches spinach, thick stems removed (about 8 cups)
1 tablespoon balsamic vinegar
1 tablespoon whole-grain mustard

Directions

Heat grill to medium-high. With a fork, prick the sausages in several places. Grill, turning occasionally, until cooked through, 10 to 12 minutes.
Meanwhile, brush the tomatoes and onion with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Grill until tender, 5 to 6 minutes per side for the onion and 2 to 3 minutes per side for the tomatoes. Transfer the vegetables to a large bowl as they are done, add the spinach, and toss.
In a small bowl, whisk together the vinegar, mustard, the remaining 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Slice the sausages and serve with the vegetables and dressing.

By Sara Quessenberry, August 2008

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Quick Tip

Tossing the spinach with warm vegetables wilts the leaves slightly and makes them more tender. Delicious on its own, this salad is also great mixed into pasta.