Skip to main content
Epicurious
Bon Appétit

Arugula and Mixed Green Salad with Sausage and Fennel

4.5

(5)

Recipe information

  • Yield

    Serves 4

Ingredients

4 turkey Italian sausages
4 cups arugula leaves (about 6 large bunches)
4 cups mixed greens
1 medium fennel bulb, tops trimmed, bulb cut into matchstick-size strips
3 tablespoons chopped fresh chives
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
Parmesan cheese shavings

Preparation

  1. Step 1

    Sauté sausages in heavy large skillet over medium heat until well browned and cooked through, about 15 minutes.

    Step 2

    Meanwhile, combine arugula, mixed greens, fennel and chives in large bowl. Whisk olive oil and vinegar in small bowl to blend well. Season generously with salt and pepper. Toss salad with dressing. Top salad with Parmesan shavings and sausages and serve.

TagsSaladSausageMeatArugulaLeafy GreensVegetableFennelRoot VegetableChiveHerbs & SpicesParmesanCheeseDairyMainDinnerLunchGluten FreeNut FreeQuickEasySauteBon Appétit
Read More
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.