Warm Chicken Sausage and Potato Salad

This recipe uses chicken sausages but you can substitute them for your favorite sausages if you wish.

Ingredients (serves 6)
1 pound salad potatoes, halved
4 cups fresh arugula or baby spinach
12 ounces cooked chicken sausages (or other sausages) cut diagonally into ½-inch pieces
⅓ cup apple cider vinegar
1 tbsp maple syrup
1 tbsp whole-grain or Dijon mustard
1 tbsp extra-virgin olive oil
Ground pepper to season

Method
Cook the potatoes in lightly salted boiling water for approximately 15 minutes or until just soft. Once cooked, drain and put into a bowl with the arugula (or spinach) and cover to keep warm. Cook the sausages over a medium heat in a skillet for approximately five minutes until browned and warmed thoroughly cooked through and add to the potatoes and arugula. Add the vinegar, maple syrup and mustard to the skillet, and whisk in the oil slowly to make a dressing. Pour the dressing over the sausages, potatoes and arugula, season and serve.

Source: Lifescript

Learn more about the role of diet in inflammatory bowel disease patients here.

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