week 5: warm spinach salad

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In the kitchen I have one simple rule, an egg makes anything instantly better.  I’ve always been a fan of each of the ingredients in this dish individually, so a meal where I can eat spinach, sausage, a fried egg all for under 300 calories, sign me up!   I made this delightful salad for dinner after a long dreary Monday, but I think it would making a refreshing Sunday Brunch option, perhaps paired with a bellini or mimosa?  The possibilities are endless!

ingredients:

4 Sweet Italian Turkey Sausage Links

2 1/2 tablespoons extra-virgin olive oil

1 teaspoon grated lemon zest

1 1/2 tablespoons fresh lemon juice

1 10 ounce bag  of baby spinach

Coarse salt and freshly ground pepper, to taste

4 large eggs

directions:

In a large nonstick skillet, remove the turkey sausage from the casings and cook over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 15 minutes. Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove.

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Combine the olive oil, zest and juice to the pan and, over medium-high heat, stir the mixture with a wooden spoon, scraping up any brown bits, for about 1 minute. Remove the pan from the heat. Add the spinach and use tongs to coat the leaves with the dressing. Sprinkle the salad generously with salt and pepper. Divide the spinach evenly among 4 bowls and top with the crumbled sausage.

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Wipe the nonstick skillet clean with a paper towel and fry each egg over easy. Top each salad with a fried egg and serve.

Adapted from Rachel Ray.

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Caloric info: 4 servings, 273 using calories with turkey sausage instead of pork

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