Warm Spinach & Sausage Salad
|Spinach||3⁄4 Pound, stems removed leaves rinsed and crisped|
|Bell pepper||1 Large, seeded (Red / Yellow Colored)|
|Green onions and tops||3|
|Italian sausages||1⁄2 Pound, casings removed (Mild / Hot)|
|Fennel seeds||1⁄2 Teaspoon|
|Balsamic vinegar/Red wine vinegar||1⁄3 Cup (5.33 tbs)|
Tear spinach leaves into bite-size pieces.
Cut bell pepper lengthwise into thin strips.
Cut onions into 3-inch lengths and sliver lengthwise.
Place vegetables in a large salad bowl and set aside.
In a wide frying pan, cook sausage over medium-high heat, stirring and breaking up with a spoon, until crumbly and browned about 10 minutes.
Add fennel seeds and vinegar, stirring to scrape browned bits free.
Pour sausage mixture over vegetables and toss well.
Season to taste with salt and pepper.