Sweet Apple Chicken Sausage Salad With Pears, Feta & Curry Vinaigrette – a delicious recipe with SALAD, Mixed Greens, u00bc, u00bc, Bartlett, DRESSING. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Prepare the dressing by mixing all ingredients until well-blended. Store in the refrigerator until ready to use.
2
Preheat a small skillet over medium heat. Slice the sausage links into 1/4-inch coins and place into the skillet. Cook for 2-3 minutes on the first side until it is lightly browned. Flip each piece and cook for an additional 3-4 minutes until the second side is lightly browned. Remove from heat and set aside.
3
While the chicken sausage cooks, combine the salad greens, bell pepper, feta cheese and the pear in a large bowl. Divide the mixture among two large salad plates. Divide the chicken sausage pieces among the two salads and then drizzle the vinaigrette over the salads.
4
Serve while the chicken sausage is slightly warm.
5
Cassie's Notes:
6
Use any salad dressing you prefer. The curry powder is surprisingly sweet when paired with the apple cider vinegar and pairs perfectly with the sausage, feta and pears.
7
The bell peppers didn't take away from the salad but didn't really add anything either. Make this salad even simpler by omitting them.
268
kcal
Calories
20
g
Fat
2
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: FOR THE SALAD:, 2 whole Sweet Apple Chicken Sausage Links, 4 cups Mixed Greens, 1/4 cups Green And Red Bell Pepper, Diced, and more.
Yes, Sweet Apple Chicken Sausage Salad With Pears, Feta & Curry Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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