Fried Potato and Sausage Spring Salad
ready in 50 min.
- 12 ozs small potatoes (rinsed)
- salt (to taste)
- 4 link Pork sausage
- 2 Tbsps Canola oil
- freshly ground Black pepper (to taste)
- 8 ozs cherry tomatoes (rinsed and halved)
- 5 ozs mixed spring greens (rinsed and spun dry)
Boil the potatoes in a pan of salted water for 15 to 18 minutes, or until tender. Plunge into ice cold water. drain well and cool.
Slice the potatoes 1/4-inch thick. Heat the canola oil in a large skillet; cook the potatoes and sausage until the potatoes are golden on both sides and the sausages are cooked through, about 8 to 10 minutes. Season to taste with salt and pepper. Add the tomatoes and saute briefly. Remove skillet from heat source and cool slightly. Slice the sausage into bite-size pieces.
In a large bowl, combine the salad greens and the potatoes and sausage mixture. Drizzle dressing over the salad and gently toss. Divide among serving bowls.
In a small bowl, whisk ingredients together until incorporated.