Chicken Sausage Chopped Salad with Apple and Toast
A bistro-style chopped salad with browned chicken sausage, crunchy cabbage and carrots, apples for sweetness, and sturdy toast. It is distinct from your recent meals while still seasonal for early March in Washington.
Back to full listIngredients
- Simple Truth Italian Chicken Sausage Links 12 OZ 12 oz $5.49 sale
- Green Cabbage 1/2 small head $0.99/lb
- Carrots 2 medium $1.29/lb
- Large Granny Smith Apple 1 $1.99/lb
- Green Onions 2 $1.29
- Parsley 2 tbsp chopped $1.29
- Fresh Organic Lemon 1 $1.29
- Bread from pantry/bakery 4 slices pantry
Instructions
- Cook 12 oz chicken sausage in a skillet over medium heat, turning occasionally, until browned and cooked through, about 10 to 12 minutes. Slice into coins.
- Finely shred 1/2 small head green cabbage. Grate 2 carrots. Thinly slice 1 Granny Smith apple and 2 green onions. Toss with chopped parsley.
- Whisk lemon juice with olive oil, salt, and pepper to make a bright dressing.
- Toss the cabbage mixture with dressing, then top with warm sausage slices.
- Toast 4 slices of bread until golden and serve alongside.
- Optional: rub the toast lightly with a cut garlic clove for extra flavor.
Cook time: 35 minutes
Estimated cost: $10-13
Health notes: Good protein and fiber, with a nice balance of fresh produce and bread.
Drink pairing: Dry Rosé