Weeknight Dinner -Salad with Sauteed Veggies and Chicken Sausage

After working all day at an office, the last thing I want to do is make dinner. I could be more then content having an eggo waffle and calling it a night but I know I need to veggies and nutrients of more then a frozen waffle. One could argue I am force feeding myself veggies.

After a quick trip to Trader Joe's to get their amazing Sun Dried Tomato Chicken Sausage and veggies I am home cooking and eating all within 30 minutes. 

Servings: 2

Ingredients:

Spring Mix

2 Sun Dried Tomato Chicken Sausage

2 Medium Size Carrots -Whole peeled and Sliced

About 6 Brussels Sprouts -halved

2 good size stalks of Broccoli -cut to bite size
1/2 TBSP of Butter

TBSP Olive Oil

Dressing:

1/2 lemon juice

1/4 C. of Olive Oil

Heaping TBSP of Good Mustard

S & P to taste

1. Saute the brussel sprouts first as they are the firmest and will take the longest. After they have browned a bit move the to the outer edges of the pan.

2. Add the butter to the middle of the pan to cook the carrots in. Let that sit stirring occasionally. Move the carrots to the edge of the pan when they are just about fork tender.

3. Add the broccoli to the center of the pan, and sprinkle over about 2 tbsp of water, cover the pan and let cook until all veggies are fork tender.

4. Slice the sausage and cook in pan on stove top. The idea here is to just brown it a bit and warm up the already cooked sausage. 

5. Dressing couldn't be easier: combine ingredients and whisk together, adding salt and pepper to taste.

Enjoy!