Greek Salad with Spinach & Feta Chicken Sausage

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (12 ounce) package al fresco® Spinach & Feta Chicken Sausage
• 6 cups romaine lettuce hearts, cut or torn into bite size pieces
• 1/2 cucumber, skinned and cut on diagonal
• 6 pitted kalamata olives
• 1/4 cup crumbled feta cheese
• 1/2 red onion, sliced into strips
• 2 medium tomatoes, cut into wedges
• 1/2 cup Greek Goddess salad dressing

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a dry nonstick skillet over medium heat. Add the sausage and cook, turning occasionally, for 8 to 10 minutes, or until it reaches 160°F (71°C) inside and is browned. Add a splash of water if it sticks.

2. While the sausage cooks, peel the cucumber, cut it on the diagonal, and cut the red onion into thin strips.

3. Cut the sausage into thin rounds or half-moons and let it cool for a few minutes.

4. Place the romaine in a large bowl. Add the cucumber, red onion strips, and tomato wedges.

5. Add the sausage pieces, pitted kalamata olives, and crumbled feta cheese to the bowl.

6. Pour the Greek Goddess dressing over the salad. Toss gently until everything is evenly coated, then divide among six plates and serve right away.