Italian Soups and Salads Recipes - Sausage and Arugula Salad

Ingredients            

• 1 pound uncooked Italian sausage links

• 6 cups arugula

• 1 15 1/2-ounce can cannelloni beans (white kidney beans), rinsed and drained

• 1 cup bottled roasted red sweet peppers, drained and coarsely chopped

• 1 tablespoon drained capers

• 1/4 cup bottled balsamic vinaigrette

• 1/3 cup finely shredded Parmesan cheese

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Method:

1. Using a fork, prick each sausage link several times. Test for medium heat above drip pan.

2. Place sausage on grill rack over drip pan. Cover and grill about 20 minutes or until juices run clear (170°F).

3. Divide arugula among four dinner plates. Cut sausage links into 1/2-inch-thick slices; arrange sausage over arugula.

4. Top with beans, sweet peppers, and capers. Drizzle with vinaigrette. Sprinkle with Parmesan cheese.