Recipes & Tips:
Turkey Sausage and Potato Salad
High in potassium, good source of Vitamin C, low in fat and loaded with fibre!
Serve as a meal or a side dish - this salad is Gluten-Free.
½ cup EarthFresh Mini yellow potatoes - cut in half
½ cup EarthFresh Mini red potatoes - cut in half
1 Tbsp (15 Ml) vegetable oil
½ tsp (2.5 Ml) sea salt
1 package of turkey sausage
8 cups of arugula
2 shallots - thinly sliced
1 Tbsp (15 Ml) olive oil
1 Tbsp (15 Ml) lemon juice
Preheat oven to 400F
Wash potatoes and cut in half. Add the potatoes to a large bowl, add the vegetable oil and salt - gently mix to coat potatoes evenly. Place potatoes cut side up on a parchment paper lined cookie sheet, and bake for 30-40 minutes until the potatoes are golden brown. When the potatoes are finished, remove from the oven and set aside to cool.
Place the sausage in a pan and over medium heat, cook the sausage until fully cooked - about 15-25 minutes. Remove the sausage from the pan when cooked and place on a paper towel-lined plate to absorb the excess oil. When the sausages are cool enough to handle, cut them into small, bite size pieces.
In a large glass bowl, toss the arugula with the olive oil and lemon juice. Add the shallots, potatoes and sausage. Gentle toss to incorporate all the ingredients. Divide amongst 4 plates and serve immediatelyYields 4 servings