Spinach is among one of the world’s healthiest vegetables. It is part of a class called cruciferous which is a vegetable rich in vitamins and minerals, and also contains concentrated health-promoting phyto-nutrients such as beta-carotene, lutein, zeaxanthin and flavonoids which provides powerful antioxidant protection. These antioxidants are good to find and expel the toxins we are exposed too on a daily bases.
Spinach as a cruciferous vegetable can find cancerous cells and expel them from the body. To have this protection requires 4 servings per week. To have the same protection from any other vegetable would require 10 servings per day.
The chicken sausage we use in this recipe is minimally processed. It’s all natural and no preservatives added. In my opinion, it is the best chicken sausage I have had. The chicken sausage is pre-cooked and sold with four large links. Though I have found it uncooked in some stores packaged with 5 large links.
Ranch Spinach Pasta Salad with Chicken Sausage
7 oz. vegetable spiral pasta
1 tsp. Cajun spice or sub 1 tbsp. Lemon herb
½ cup Greek yogurt
1 tbsp. lemon juice
2 tbsp. chopped fresh basil (see note)
2 cups baby spinach
½ cup chopped yellow bell pepper
¾ cup grape tomatoes, halved
½ cup carrots, cut julienne style
½ cup cucumber, diced
½ package Al Fresco Chicken Sausage Apple and Real Vermont Maple Syrup (2 links, remove casing, if using raw bought sausage cook according to package instructions).
Cook pasta according to package instructions. Drain and set aside.
In a medium bowl; mix seasonings, yogurt, basil and lemon juice.
In a large bowl mix in pasta, sausage (option if using pre-cooked sausage: heat sausage in a skillet over medium heat) and other remaining ingredients; stir in prepared dressing until well coated.
Plate and serve.
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