Arugula Salad with Sausage, Bell Pepper, Parmesan, Pine Nuts & Basil

Directions

1. Wash and dry all fresh produce. If your arugula isn’t pre-washed, give it a quick rinse and pat dry.
2. Shred the basil leaves crosswise to make thin ribbons and place them in a medium bowl.
3. Whisk together olive oil, red wine vinegar, and the seasonings to form a vinaigrette, then set it aside.
4. Warm a nonstick skillet over medium-high heat.
5. Slice the sausages into 1/2-inch rounds and add them to the hot skillet with a little oil; cook, turning once, until browned and crisp, about 5–6 minutes. Remove from heat.
6. Trim, seed, and cut the red bell peppers into thin strips and add them to the bowl with the dressing.
7. Halve the cucumber lengthwise, slice it crosswise into thin half-moons, and add to the bowl.
8. Thinly slice the sun-dried tomatoes and mix them into the bowl along with grated Parmesan.
9. Add the arugula and pine nuts to the bowl and toss with the dressing and other ingredients until evenly coated; top with the warm sausage and serve.