Warm Spinach and Sausage Salad   From Every Day with Rachael Ray February-March 2006 FOUR SERVINGS Prep Time: 5 min Cook Time: 15 min 12 ounces bulk pork sausage, such as Jimmy Dean brand 2 1/2 tablespoons extra-virgin olive oil 1 teaspoon grated lemon zest 1 1/2 tablespoons fresh lemon juice One 6-ounce bag of baby spinach Coarse salt and freshly ground pepper 4 large eggs 1. In a large nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 10 minutes. Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove. 2. Add the olive oil, zest and juice to the pan and, over medium-high heat, stir the mixture with a wooden spoon, scraping up any brown bits, for about 1 minute. Remove the pan from the heat. Add the spinach and use tongs to coat the leaves with the dressing. Sprinkle the salad generously with salt and pepper. Divide the spinach evenly among 4 bowls and top with the crumbled sausage. 3. Wipe the nonstick skillet clean with a paper towel and fry each egg over easy. Top each salad with a fried egg and serve. Sunday: Tomato Tortilla Soup Monday: Cajun Shrimp with Corn Flapjacks Tuesday: Ham and Cheese Cannelloni Wednesday: Gaucho Cheesesteaks Thursday: Chicken Stew with Apricots Friday: Turkey Meat Loaf Saturday: Warm Spinach and Sausage Salad Your Shopping List

Roasted Cauliflower and Garlic with Toasted Almonds Black Forest Brussels Sprouts BLT Chopped Salad Slippers North Carolina-Style Coleslaw Southern-Style Greens See All Salads See All Recipes ADVERTISEMENT

ADVERTISEMENT