By Tara Bench
Prepare 1 recipe Apricot-Glazed Sausage. Whisk together 1/2 cup (4 ounces) goat cheese, 6 tablespoons extra virgin olive oil, 2 tablespoons cider vinegar, 1 teaspoon chopped thyme, and 2 tablespoons Apricot Glaze until smooth; set aside.
Combine a 5-ounce bag mixed greens, 1/2 cup candied pecans such as Diamond Nut Toppings, 8 ounces quartered strawberries, and sliced sausage. Drizzle with vinaigrette. Serves 4.
Per Serving with 2 tablespoons vinaigrette: 485 cal, 28.5g fat (8.5g sat), 843mg sodium, 38g carb, 45mg chol, 23g protein, 2g fiber