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)

Vinaigrette

• 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.