Warm Spinach Pear & Sausage Salad
|Spinach||8 Ounce, stems removed, leaves rinsed and crisped (230 Gram)|
|Bell pepper||8 Ounce, seeded and cut lengthwise into thin strips (Yellow Or Red)|
|Olive oil/Vegetable oil||1 Teaspoon|
|Turkey italian sausage||10 Ounce, casings removed (Mild Or Hot)|
|Balsamic vinegar||80 Milliliter (1/3 Cup)|
|Fennel seeds||3⁄4 Teaspoon|
1. Trim and discard ends of onions. Cut onions into 2-inch (5-cm) lengths; then cut each piece lengthwise into slivers. Tear spinach into bite-size pieces. Place onions, spinach, and bell pepper in a large serving bowl, cover, and set aside.
2. Peel and core pears; slice thinly. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add pears and stir-fry until almost tender to bite (about 5 minutes). Lift pears from pan with a slotted spoon; transfer to a bowl and keep warm.
3. Crumble sausage into pan and stir-fry over medium-high heat until browned (5 to 7 minutes); add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Add pears, vinegar, and fennel seeds to pan. Stir gently to mix, scraping browned bits free from pan bottom. Immediately pour hot