Recipe Week # 8
CHICKEN SAUSAGE & POTATO SALAD

This salad makes the perfect winter supper. Serve with crusty whole-grain bread, apples and cheese. Maybe even a glass of beer!

• 1 pound Maine potatoes, cut into bite-sized pieces

• 4 cups arugula (about 5 ounces)

• 12 ounces chicken sausage

• 1/3 cup cider vinegar

• 1 tablespoon maple syrup

• 1 tablespoon grainy mustard

• 1 tablespoon olive oil

• Sea salt and fresh pepper to taste

Scrub the potatoes and cut into bite-sized pieces. Cook in a small amount of water until they are just fork tender. Drain and add them to a large bowl. Add the arugula and cover to keep warm.

In a medium sauté pan, cook the chicken sausage until the outside is brown. Slice the sausage into coin-sized slices and cook until done. Remove from pan and add to the potatoes and arugula.

To prepare the dressing, deglaze the pan with the vinegar. Whisk in the maple syrup, mustard and olive oil. Season to taste with sea salt and fresh pepper. Pour the dressing over the salad and toss well. Serve. Makes four servings.

Nutritional analysis per serving: 249 calories, 20 grams protein, 26 grams carbohydrates, 7 grams fat (0 grams trans fat), 692 mg. sodium, 2.2 grams fiber.

Chef Cheryl’s notes: Rose –Gold Maine potatoes are the perfect size for this salad, and add a nice rosy glow. Arugula is an assertive salad green that is a great source of iron and Vitamins A and C. If you can’t find it in the markets, try spinach or watercress.

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at: www.cherylwixsonskitchen.org

Lose and Win is sponsored by Healthy Hancock, a coalition of organizations working together to improve the health of residents in Hancock County.