Ingredients
4 teaspoons olive oil, divided2 fully cooked Italian chicken sausage links (3 ounces each), cut into 1/4-inch slices1/2 medium onion, halved and sliced4 cups fresh baby spinach1-1/2 teaspoons balsamic vinegar1 teaspoon stone-ground mustard
Preparation
In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add sausage and onion; cook and stir until sausage is lightly browned and onion is crisp-tender.
Place spinach in a large bowl. In a small bowl, whisk vinegar, mustard and remaining oil. Drizzle over spinach; toss to coat. Add sausage mixture; serve immediately.
