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Italian sausage, spinach, tomato and potato salad
Italian sausage, spinach, tomato and potato salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delightful salad with crunchy celery and creamy honey-mustard dressing, paired with a flavorful potato salad featuring lean sausages - perfect for a cozy Friday night meal.
Ingredients:
  • 650g baby coliban (chat) potatoes
  • 375g (about 8) Peppercorn Extra Lean Sausage Italian Style
  • Olive oil spray
  • 1 x 200g punnet grape tomatoes
  • 70g (1/4 cup) low-fat yoghurt
  • 23.40 gm wholegrain mustard
  • 21.00 gm fresh lemon juice
  • 7.20 gm honey
  • 1 garlic clove, crushed
  • 4 celery sticks, ends trimmed, thinly sliced
  • 60g (1/3 cup) marinated split green olives
  • 100g baby spinach leaves
Instructions:
  • Boil the potatoes in a generously salted large saucepan for 15 minutes until they are tender. Drain the potatoes, then halve them and transfer to a spacious heatproof bowl.
  • Heat a barbecue flatplate or large frying pan on high. Give the sausages a light spray of olive oil. Cook for 12 minutes, turning occasionally, until golden and fully cooked. Place on a plate and cover with foil to keep warm.
  • Spritz the tomatoes with olive oil spray and generously season with salt and pepper. Sauté, flipping occasionally, for 2 minutes until they are tender.
  • In a small bowl, combine yoghurt, mustard, lemon juice, honey, and garlic. Season with salt and pepper to taste.
  • Slice the sausages into 1cm-thick pieces. Combine the sausage, tomatoes, celery, olives, and spinach with the potato, gently toss together. Drizzle the dressing over the salad and mix well to coat. Serve and enjoy.

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