Escarole Salad with (Vegan) Italian Sausage

  • I know I say it all the time but this recipe is simple and delicious – and it's vegan!
  • I like to use homemade vinaigrette made with olive oil, balsamic vinegar, garlic, Dijon mustard, and marjoram (or basil or thyme).
  • This salad tastes great with or without the olives.
  • The Tofurky Italian Sausage is seasoned with basil and sun-dried tomatoes. The nutrient and ingredient info is here and a photo of the packaging here.

Serves 2

14-15 escarole leaves
1 cup chopped fresh tomato
½ teaspoon canola oil
1 Tofurky Italian sausage, diced
10 oil-cured olives, pitted (optional)

  • Rinse, spin, and tear the escarole leaves.
  • Put the oil and the chopped Tofurky Italian sausage into a skillet. Stir fry over medium-high eat just until it begins to brown.
  • Add the Tofurky Italian sausage, tomatoes, and oil-cured olives (optional).
  • Toss with you favorite vinaigrette and serve.

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