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Herbs, corn and cashew salad with sausage

From New York chef Lauren Gerrie, a post-workout dinner that can be made in under 10 minutes.

The upside of a post-workout salad is it feels virtuous. The downside is that it often leaves you ravenous an hour later. Turkey sausage—enjoyed cold or zapped in the microwave—bulks this up while cashews provide a crunch. If corn isn't in season, the thawed frozen kind will do. And make the dressing when you have an extra few minutes, so that you're spending just five minutes tossing everything together before settling into your recovery meal. Serves 2.

Photo by Julia Garland

Ingredients

6 cloves garlic
1½ Tbsp grated ginger
1 Tbsp honey
1 Tbsp Braggs Liquid Aminos
1 Tbsp apple cider vinegar
¼ tsp cayenne
¼ cup extra virgin olive oil
¼ cup grapeseed oil
4 cups baby arugula
1 cup torn basil, plus whole leaves for garnish
1 ear raw sweet corn kernels
¼ cup roughly chopped cashews
2 Tbsp finely chopped chives
2 Applegate Farms Chicken & Turkey Sausage “Sweet Italian” flavor, thinly sliced

Directions

1.

In a blender or food processor, process together garlic, ginger, honey, liquid aminos, vinegar and cayenne on low speed until garlic is chopped; with machine running, gradually add in oils, then increase speed to high and blend until dressing looks almost creamy. Place in an airtight container and refrigerate. 

2.

In a large bowl, toss together arugula, torn basil, corn, cashews and chives; drizzle with desired amount of dressing and toss again. Divide salad and sausage between two bowls and garnish with basil leaves.