This delightfully tasty salad was what we had for lunch today. It was filling yet light. I was out of my homemade Italian sausage so I had to use some commercial from Sam’s I had in the freezer. This is the time of year we like to eat light like this for lunch. Too hot in Central Texas to be cooking at noon time. 🙂 This recipe is suitable for all phases of Atkins.
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INGREDIENTS:
2 links Italian sausage
4 c. fresh raw baby spinach leaves
2 oz. red onion, sliced as thin as possible
1 Roma tomato, cut into pieces
6 black olives, cut into halves
¼ c. my Shawarma Mayo Salad Dressing
2 T. shredded Parmesan cheese
Dash each coarse black pepper and salt
DIRECTIONS: Place 2 cups spinach leaves on each of two serving plates. Sliver up the onion and sprinkle evenly over both salads. Slice and add half the olives to each plate. Cut the tomato into wedges and those in half and add half of the tomato to each plate. Sprinkle 1 T. shredded Parmesan atop each salad. Set aside for now. Brown the sausage links in a skillet over medium-high head until fully done. Slice them and place slices on each of the salads equally. Drizzle half the salad dressing on top of each salad and serve at once, allowing each person to salt and pepper to their taste at table.
NUTRITIONAL INFO: Makes two servings, each contains:
642 calories, 62.1 g fat, 9.2 g carbs, 2.45 g fiber, 6.75 g NET CARBS, 23.25 g protein, 845 mg sodium
Buttoni's Low-Carb Recipes 