1 Tbsp vegetable oil
2 smoked Andouille sausages, cut in small chunks
24 shrimp, peeled and de-veined
salt to taste
8 ounces mixed winter greens
2 Tbsp red onion, minced
1 Tbsp fresh parsley, chopped
1 Tbsp fresh thyme, chopped
4-6 Tbsp Newman’s Own® Lite Honey Mustard Dressing
1 orange, peeled, cleaned, and sliced in small chunks
2 Tbsp sliced roasted almonds
Heat oil in a skillet on high heat. Add the sausage and cook for about two or three minutes, stirring frequently, until browned. Add shrimp and sauté for another few minutes, until the shrimp is cooked through.
In a large bowl, combine the greens, onion, parsley and thyme. Toss with Newman’s Own® Lite Honey Mustard Dressing. Divide the salad mixture among plates. Top with Andouille sausage, shrimp and oranges. Sprinkle with almonds and drizzle additional dressing all over the salad.