Turkey Sausage Kabobs with Arugula

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

I love the bold, peppery taste of Dole Arugula. The tangy flavor of arugula makes it a bold addition to a salad, or delicious on its own. Its peppery, mustardy bite lends a touch of spice without overwhelming other flavors. It adds a flavor kick to a simple salami sandwich or simply lightly dressed alongside grilled chicken but tender arugula pairs especially well with citrus vinaigrette or other fruit-flavored dressings. You can find more Dole salad inspiration at Dole.com

Directions

• Thread sausage and onion on 2 (10-inch) wooden skewers. Grill over medium-high heat, turning often, 8 to 10 minutes or until onion is cooked.

• Combine arugula, walnuts, cranberries and cheese in large bowl. Toss with Cran-Apple Salad Dressing, to taste. Refrigerate any remaining dressing.

• Arrange salad mixture on 2 large plates. Top each with kabobs.

Cran-Apple Salad Dressing: Whisk together 1 can (8 oz.) jellied cranberry sauce, 1 small Granny Smith apple, cored and diced, 1/4 cup cider vinegar, 1/4 cup water, 3 tablespoons sliced green onions, 2 tablespoons chopped fresh cilantro, 1/2 teaspoon minced jalapeno chile, 1 teaspoon grated orange peel, salt and ground black pepper, to taste, until blended; chill. Makes about 1-3/4 cups.

Yield:	Serves 2

What's Needed:

2 to 3 fully cooked spicy turkey or chicken sausages, cut into 1-inch pieces
1/2 sweet DOLE® Onion, cut into 1-inch chunks
1 pkg. (5 oz.) DOLE Arugula
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries
1/4 cup shaved Parmesan or Romano cheese
Cran-Apple Salad Dressing:
1 can (8 oz.) jellied cranberry sauce
1 small Granny Smith apple, cored and diced
1/4 cup cider vinegar
1/4 cup water
3 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro
1/2 teaspoon minced jalapeno chile
1 teaspoon grated orange peel
salt and ground black pepper, to taste

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Recipe brought
to you by Amy Tobin

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Turkey Sausage Kabobs with Arugula

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