Ingredients
- 3/4 pound(s) small potatoes, rinsed
- Salt, to taste
- 2 links HOFFY Smoked Sausage
- 2 tablespoon(s) canola oil
- Freshly ground black pepper, to taste
- 1/2 pound(s) cherry tomatoes, rinsed and halved
- 5 ounce(s) spring mix sald greens, rinsed and spun dry
For Dressing:
- 6 tablespoon(s) olive oil
- 3 tablespoon(s) sherry vinegar
- 1 teaspoon(s) Dijon mustard
- 1 teaspoon(s) granulated sugar
- Salt, to taste
- Freshly ground black pepper, to taste
Dinner Meat and potatoes tossed with fresh greens — you're done and happy!
Preparation
- 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, potatoes and sausage mixture. Drizzle dressing over the salad and gently toss. Divide among serving bowls.
For Dressing:
- In a small bowl, whisk ingredients together until incorporated.
