Yield: 6 servings Calories: 524 Sodium: 507 mg Fat: 34 g Protein: 12 g Cholesterol: 38 mg
1/4 cup white wine vinegar
1 tablespoon each fresh oregano and chopped basil leaves (or 1/2 teaspoon each of dried oregano and basil)
1 - 2 cloves garlic, minced
3/4 cup olive or walnut oil
Salt and pepper to taste
For the salad
6 medium-sized Idaho Potatoes, well scrubbed
1/4 cup balsamic vinegar
1/4 cup chicken or vegetable broth
1 1/2 cups sliced fennel
1 cup sliced red onion (soaked in cold water)
1/4 cup pitted, oil-cured black or green olives
3/4 pound hot Italian turkey sausage, cooked and sliced thinly
6 cups washed arugula or field greens
In a small mixing bowl, combine dressing ingredients and set aside.
Chop potatoes into 1-inch cubes. In a large pot of boiling water, boil potatoes until tender, about 7 - 9 minutes. Drain potatoes well. Transfer potatoes to a large mixing bowl. Combine balsamic vinegar and broth in a cup; drizzle over potatoes.
Add fennel, sliced red onion, olives and cooked sausage to the bowl; stir to combine.
Pour dressing over mixture and stir gently to coat all ingredients with dressing. Serve salad over greens.