Sausage, potatoes make hearty summer salad


HELPFUL HINTS

- Any type of canned beans can be used.

- Any low-fat sausage may be used.

COUNTDOWN

- Place potatoes on to boil.

- Cook sausage.

- Complete recipe.

SHOPPING LIST

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 3/4 pounds red potatoes, 1 red onion, 6 ounces low-fat turkey sausage, 1 small can red kidney beans, 1 bottle Dijon mustard, 1 small bunch fresh parsley, 1 small head romaine lettuce, 1 ripe medium tomato and 1 whole wheat baguette

Staples: Olive oil, balsamic vinegar, fat-free, low-salt chicken broth, salt and black peppercorns

Here’s a quick dinner that’s perfect for a summer evening. This Potato and Sausage Salad can be served warm or at room temperature. It tastes even better made a day ahead. The potatoes absorb more of the sauce. Make it in advance, pour a glass of wine and relax and enjoy.

If making the salad ahead, store in a refrigerator and bring to room temperature before serving. Add the lettuce and tomatoes just before serving.

Most supermarkets carry several types of low-fat turkey sausages. Look for ones that also have a low salt content and plenty of herbs or spices for flavor.

Use the balsamic vinegar dressing in the recipe or buy a reduced-fat one and cut your preparation time.

Sausage and Potato Salad

3/4 pounds red potatoes

6 ounces low-fat turkey sausage

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

3 tablespoons fat-free, low-salt chicken broth (divided use)

1 tablespoon plus 1 teaspoon olive oil (divided use)

1/2 cup diced red onion

Salt and freshly ground black pepper

1 cup rinsed and drained canned red kidney beans

1/2 cup chopped fresh parsley

1/2 small head romaine lettuce

1 medium tomato

1/4 whole wheat baguette

Wash potatoes, do not peel and cut into 1/2-inch pieces. Place in a medium-size saucepan and cover with cold water. Cover with a lid and boil 15 minutes or until potatoes are soft.

Meanwhile, cut the sausage into 1/2-inch slices. Sauté in a nonstick skillet for 10 minutes or until cooked through. Whisk vinegar and mustard together in a large serving bowl. Add 2 tablespoons chicken broth and 1 tablespoon olive oil. Mix thoroughly. Add onion, salt and pepper to taste. Add beans to dressing in bowl. When potatoes are cooked, drain and add, still warm, to the bowl. Toss. Add the cooked sausage and parsley. Add more salt and pepper, if desired.

Wash lettuce leaves and place in a layer on serving platter. Spoon salad onto lettuce. Wash and cut tomato into thin wedges. Place around edge of platter. Sprinkle tomatoes with salt and pepper. Mix remaining 1 tablespoon chicken broth and remaining 1 teaspoon olive oil together. Spoon over tomato wedges. Serve with baguette. Makes 2 servings.

Per serving: 581 calories (28 percent from fat), 17.8 grams fat (3.2 grams saturated, 9.4 grams monounsaturated), 63 milligrams cholesterol, 33.4 grams protein, 74.5 grams carbohydrates, 13.4 grams fiber, 912 milligrams sodium.