Arugula Salad with Sun-Dried Tomatoes and Polenta Croutons Recipe

Step 1In a large skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the Italian sausage, prick it all over, and cook, covered, until browned, 2 minutes per side. Add the water and cook over low heat, covered, for 12 minutes. Let the sausage rest, then slice it.

Step 2Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the polenta, and cook, stirring, until golden, 10 minutes.

Step 3Meanwhile, in a food processor, pulse the oil-packed sun-dried tomatoes, garlic, red wine vinegar, and mayonnaise to combine, then add 3 tablespoons of olive oil in a thin stream. Season with salt and pepper.

Step 4In a large bowl, toss the arugula, red onion, and chopped sun-dried tomatoes. Toss with the dressing, top with sausage and polenta, and serve.

Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.