Portion: 4 entree salads

Ingredients:

12 ounces FULLY-COOKED SMOKED SAUSAGE OR FULLY COOKED LOW-FAT SMOKED SAUSAGE
1 1⁄2 pounds small to medium red bliss potatoes, washed
2⁄3 cup green onion, chopped
2 Tbsp. cider vinegar
1⁄3 cup light mayonnaise
1⁄4 cup non-fat plain yogurt
1 tsp. caraway seeds
4 ounces Gruyere cheese, medium dice
8-12 romaine lettuce leaves, washed and dried
12 tomato wedges

Directions:

1. Reheat sausage thoroughly according to package directions. Cool slightly and cut into thin slices.
2. Meanwhile, cover potatoes with cold water and bring to a boil in a 2 to 3 quart saucepan. Reduce heat and simmer for about 20 minutes or until the potatoes are tender when pierced with a fork. Drain and cool just until they are cool enough to handle. Cut potatoes into 1⁄8” slices.
3. In a large bowl, combine onions and vinegar with the potatoes. Using a rubber scraper, gently stir together. Cool.
4. In a small bowl, mix the mayonnaise, yogurt, and caraway seeds. Gently fold into the potatoes. Add smoked sausage and cheese.
5. For each portion, serve 2 cups salad atop a bed of romaine leaves. Garnish each entree plate with 3 tomato wedges. May be served immediately at room temperature or covered and chilled.

Nutritional Information (per serving)
Regular Sausage
Calories 679         
Protein   33 grams               
Carbohydrates 47 grams    
Fat-total 40 grams               
Cholesterol 94 mg                               
Sodium   1503 mg

Low-Fat Sausage
Calories 470
Protein 25 grams
Carbohydrates 54 grams
Fat-total 17 grams
Cholesterol 74 mg
Sodium 956 mg

 
 
© National Hot Dog & Sausage Council