Monday, September 22, 2008


As most of you know, I've been going to bootcamp a few times a week and have already noticed amazing results. I know that if I improved my diet, I will feel better and look better too. So, with that in mind, I've been inspired to find more healthy and inventive recipes that look good and taste good. Part of this inspiration has also come from my girlfriends - Katy, Cindy, and Paige - who have been doing their part to get healthy too!

Paige and I made this salad over a month ago, and Matt requested that we make it into the regular rotation. It's really tasty, and I honestly would have never thought to combine whole grain mustard and white vinegar together for a dressing. Beyond that, I never thought it would taste so good! The next time I serve it, I think I'll add a side of homemade cornbread. But it's perfect on its own.

CKS note: I used just 2 bunches of spinach and about 5 tomatoes.

Warm Spinach Salad with Grilled Sausage
From Real Simple, August 2008

4 Italian sausages (about 1 pound)
8 plum tomatoes, cut in half crosswise
1 onion, sliced into 1/2-inch-thick rings
4 tablespoons extra-virgin olive oil
Kosher salt and pepper
3 bunches spinach, thick stems removed (about 8 cups)
1 tablespoon balsamic vinegar
1 tablespoon whole-grain mustard

Heat grill to medium-high. With a fork, prick the sausages in several places. Grill, turning occasionally, until cooked through, 10 to 12 minutes.Meanwhile, brush the tomatoes and onion with 1 tablespoon of the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 5 to 6 minutes per side for the onion and 2 to 3 minutes per side for the tomatoes. Transfer the vegetables to a large bowl as they are done, add the spinach, and toss.In a small bowl, whisk together the vinegar, mustard, the remaining 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slice the sausages and serve with the vegetables and dressing.

Tip: Tossing the spinach with warm vegetables wilts the leaves slightly and makes them more tender. Delicious on its own, this salad is also great mixed into pasta.

Yield: Makes 4 servingsCALORIES 506 (67% from fat); FAT 38g (sat 10g); CHOLESTEROL 60mg; CARBOHYDRATE 22g; SODIUM 1789mg; PROTEIN 25g; FIBER 8g; SUGAR 6g

1 comment:

Cindy said...

Looks delicious! I will try this sometime.