
Yields:
4
Total Time:
30 mins
A hearty mix of golden polenta croutons, Italian sausage, and rich sun-dried tomato dressing upgrade this salad from side dish to main event.
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Ingredients
- 4 1/2 Tbsp. olive oil
- 1 lb. Italian sausage
- 1/4 cup water
- 1/2 lb. prepared polenta
- 1 Tbsp. oil-packed sun-dried tomatoes
- 1 clove garlic
- 2 Tbsp. red wine vinegar
- 1 Tbsp. mayonnaise
- 8 oz. arugula
- 1/4 cup red onion
- 1/4 cup sun-dried tomatoes
- 1/4 tsp. salt
- 1/4 tsp. Pepper
Directions
- 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.
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