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  • Strawberry Spinach Salad with Sweet Basil Sausage




    Strawberry Spinach Salad with Sweet Basil Sausage


     

    Ingredients:

    • 9 ounce bag prewashed baby spinach leaves
    • 8 ounce container fresh strawberries, washed and sliced
    • 1 sliced sweet red onion
    • 1 cup gazed pecans (recipe below)
    • 1 16 ounce package Premio Sweet basil sausage, grilled and sliced
    • Balsamic Red Wine dressing (recipe below)

    How to make Strawberry Spinach Salad with Sweet Basil Sausage:

    Toss Spinach, strawberries, onion and warm Premio Sweet Basil Sausage with dressing. Sprinkle each plated serving with 1/4 cup pecans.

    Glazed Pecans:
    • 1/4 cup pressed dark brown sugar
    • 1 tblsp butter
    • 1 tblsp water
    • 1/2 tsp cinnamon
    • Dash of salt
    • 1 cup pecan peices

    Bring sugar, butter, water, salt and cinnamon to boil in small sauce pan. Add pecans and coat with glazing. Continue boiling for 2-3 minutes.
    Spread on cookie sheet to cool. They should be crunchy.

    Balsamic Red Wine Dressing:
    • 1/2 cup Balsamic Vinegar
    • 1/2 cup Red Cooking Wine
    • 1/2 cup canola oil
    • 1/3 cup sugar
    • 1/2 tsp salt

    Bring wine to a boil and cook for 1 minute, remove from heat. Add vinegar, sugar and salt, stir until sugar is disolved. Add oil and stir vigorously or shake well. 4 servings.

    Disclaimer: “The recipes you find here are considered, by Premio Foods Inc., to be gluten-free. However, we do not take responsibility or have control over the brand of ingredients that you choose to use to make these recipes, nor the environment in which you are making them. Certain brands of the listed ingredients may not be gluten-free; to ensure that these recipes are truly gluten-free, please double check the label of your chosen ingredient to make sure it doesn’t contain any gluten or wasn’t processed in an environment that contains other gluten foods. Premio Foods Inc., is not responsible or liable for any actions that might result from following and/or trying the posted recipes.” 

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