Tomatoes With Sausage and Green Goddess Dressing Recipe

Quinoa is straightforward to cook and filled with protein. Add that to what you\’re getting in the chicken sausage, and you will have a good portion from the protein you\’ll need daily.

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Ingredients

  • Dressing
  • 3/4 cup reduced-fat mayonnaise
  • 3/4 cup low-fat sour cream
  • 1/4 cup white wine or tarragon vinegar
  • 4 canned anchovy fillets, chopped
  • 2 tablespoons chopped fresh tarragon leaves, plus much more for garnish
  • 2 tablespoons chopped chives, plus more for garnish
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/8 teaspoon freshly ground pepper, plus much more to taste
  • Salad
  • 1 cup dried quinoa
  • 4 low-fat chicken sausages (about 12 ounces)
  • 8 ounces mixed salad greens
  • 1 1/2 pounds ripe tomatoes, thinly sliced
  • 1 small red onion, thinly sliced (about 6 ounces)

Nutritional Information

  • Calories per serving 409
  • Fat per serving 15.2g
  • Saturated fat per serving 3.8g
  • Monounsaturated fat per serving 2.1g
  • Polyunsaturated fat per serving 3.7g
  • Protein per serving 24g
  • Carbohydrate per serving 44g
  • Fiber per serving 7g
  • Cholesterol per serving 79mg
  • Iron per serving 4mg
  • Sodium per serving 631mg
  • Calcium per serving 66mg
  • Calories per serving 409
  • Fat per serving 15.2g
  • Saturated fat per serving 3.8g
  • Monounsaturated fat per serving 2.1g
  • Polyunsaturated fat per serving 3.7g
  • Protein per serving 24g
  • Carbohydrate per serving 44g
  • Fiber per serving 7g
  • Cholesterol per serving 79mg
  • Iron per serving 4mg
  • Sodium per serving 631mg
  • Calcium per serving 66mg

How to really make it

Step 1

Combine all dressing ingredients in a blender. Blend well, scraping negative aspects of blender several times to include all ingredients; reserve.

Step 2

Combine quinoa with 2 cups water in a medium saucepan; bring to a simmer. Cook, covered, over low heat, until water has been absorbed and quinoa is tender (about 12 minutes); reserve.

Step 3

Cook the sausages inside a skillet with 1/4-inch water, over medium heat, turning occasionally. Continue cooking until the water evaporates and sausages brown slightly (about 10 minutes); transfer to some cutting board, and slice into 1-inch pieces.

Step 4

Scatter the quinoa over a large platter. Arrange salad greens, tomatoes, onion, and sausages over quinoa; drizzle using the reserved dressing. Sprinkle salad with tarragon, chives, and a final dash of coarse pepper.