Potato Italian Sausage And Arugula Salad Recipes

BAKED POTATOES WITH SAUSAGE AND ARUGULA SAUCE

Baked Potatoes with Sausage and Arugula Sauce image

Provided by Giada De Laurentiis

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
1 small onion, diced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
1/2 pound sweet or spicy Italian-style turkey sausage, casings removed
1 1/2 cups tomato-basil or marinara sauce
3 cups baby arugula or spinach leaves
1/2 cup mascarpone cheese (4 ounces), at room temperature
1/2 cup grated Parmesan
4 baked russet potatoes, 8 to 10 ounces each (see Cook's Note)
2 tablespoons chopped fresh flat-leaf parsley

Steps:

In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes. Add the marinara sauce and arugula. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.
Cut a slit in the top of each baked potato and gently squeeze the ends to form an opening in the top. Spoon the sausage sauce into each potato. Garnish with parsley.
Cook's Note: To bake the potatoes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Using a fork, prick the skins of the potatoes all over. Wrap each potato in foil and bake until tender, about 1 hour. To cook the potatoes in a microwave: Using a fork, prick the skins of the potatoes all over. Place 2 potatoes at a time on a dinner plate. Microwave on high for 8 minutes. Turn the potatoes over and microwave until soft, 6 to 8 more minutes.

POTATO, ITALIAN SAUSAGE, AND ARUGULA SALAD

Potato, Italian Sausage, and Arugula Salad image

Categories Salad Leafy Green Pork Potato Summer Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup thinly sliced red onion
1 lb small (1 1/2- to 2-inch) boiling potatoes
1 lb sweet or hot Italian sausage links
4 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 1/4 teaspoons salt
1/2 cup drained bottled roasted red peppers, cut into 1/4-inch strips
1/2 lb arugula, coarse stems discarded (4 cups)

Steps:

Soak onion in cold water to cover 15 minutes. Drain and pat dry.
Meanwhile, cover potatoes with salted cold water by 2 inches in a 3-quart heavy saucepan and simmer, uncovered, until just tender, 15 to 25 minutes. Drain in a colander and cool slightly.
While potatoes are simmering, prick sausages once or twice with a fork, then cook in 1 tablespoon oil in a large heavy skillet over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to paper towels to drain. When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces.
Whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle (but still warm), peel and cut into 1-inch cubes, adding to vinegar as cut, and toss gently.
Add onion, sausages, roasted peppers, arugula, remaining 3 tablespoons oil, and salt and pepper to taste to potatoes and toss well.

ARUGULA AND MIXED GREEN SALAD WITH SAUSAGE AND FENNEL

Arugula and Mixed Green Salad with Sausage and Fennel image

Yield Serves 4

Number Of Ingredients 8

Ingredients

4 turkey Italian sausages
4 cups arugula leaves (about 6 large bunches)
4 cups mixed greens
1 medium fennel bulb, tops trimmed, bulb cut into matchstick-size strips
3 tablespoons chopped fresh chives
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
Parmesan cheese shavings

Steps:

Sauté sausages in heavy large skillet over medium heat until well browned and cooked through, about 15 minutes.
Meanwhile, combine arugula, mixed greens, fennel and chives in large bowl. Whisk olive oil and vinegar in small bowl to blend well. Season generously with salt and pepper. Toss salad with dressing. Top salad with Parmesan shavings and sausages and serve.

POTATO-ARUGULA SALAD WITH CUCUMBER VINAIGRETTE

Potato-Arugula Salad With Cucumber Vinaigrette image

Provided by Molly O'Neill

Categories weekday, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 4

Ingredients

6 medium red potatoes (1 1/2 pounds), cut into 1-inch dice
1 cup arugula leaves, coarsely chopped
1/2 cup cucumber vinaigrette with basil and garlic (see recipe)
Salt and freshly ground pepper to taste

Steps:

Place the potatoes in a saucepan, cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Drain and let cool. Place in a large bowl and toss well with the arugula. Mix in the vinaigrette and season with salt and pepper to taste. Serve cold or at room temperature.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 481 milligrams, Sugar 3 grams

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