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Warm Sausage and Roasted Red Potato Salad

  • 4servings
  • 55minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds small red potatoes , halved

  2. 4 teaspoons olive oil

  3. 1 tablespoon chopped fresh rosemary

  4. 3/4 teaspoon salt

  5. 3/4 teaspoon pepper

  6. 1 pound sweet or hot Italian turkey sausage

  7. 3 tablespoons red wine vinegar

  8. 2 tablespoons country-style Dijon mustard

  9. One 5-ounce container baby spinach

  10. 1 red bell pepper , chopped

  11. 1/2 red onion, thinly sliced

  12. 1/4 cup pitted and chopped oil-cured black olives

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees F. Spray a large roasting pan with cooking spray .

  2. Toss together the potatoes, 2 teaspoons of the oil, the rosemary, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper in a large bowl.

  3. Place the sausage in the center of the roasting pan and scatter the potato mixture around the sausage . Roast , stirring the potatoes and turning the sausage occasionally, until the potatoes are tender and the sausage is cooked through, about 40 minutes. Transfer the sausage to a cutting board. Let cool 5 minutes before cutting into 1-inch slices.

  4. Whisk together the vinegar, mustard, remaining 2 teaspoons oil and remaining salt and pepper in a large bowl. Add the potatoes, sausage, spinach, bell pepper, onions and olives and mix well. Serve warm or at room temperature.

  5. Per Serving: 328 Cal; 15 g Protein; 9 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 50 g Carb; 9 g Fiber; 4 g Sugar ; 85 mg Calcium; 8 mg Iron; 879 mg Sodium; 38 mg Cholesterol

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