Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the fennel, cranberries, pecans, parsley and onion.

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  • In a small bowl, combine the vinegar and mustard. Whisk in 1/4 cup olive oil; season with salt.

  • In a medium skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the sausage and cook until well-browned and cooked through, about 20 minutes. Let cool slightly and cut into 1/2-inch rounds. Add the warm sausage and the vinaigrette to the salad and toss to coat; season with salt and pepper.

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