Mediterranean Chopped Salad with Pecans

Ingredients

• 1 (12-oz.) pkg. cooked chicken sausage links, preferably seasoned with herbs
• 1 (6-oz.) bunch arugula, rinsed and patted dry
• 1 (8 1/2-oz.) jar sun-dried tomatoes packed in olive oil and herbs
• 8 ozs. fresh mozzarella, cut in small cubes
• 2/3 cup chopped pecans, toasted
• Purchased Italian-style dressing

Directions

1. Grill or pan-fry chicken sausage until browned. Set aside to cool slightly.

2. Coarsely chop arugula and spread on a large serving platter. Arrange sun-dried tomatoes, mozzarella and pecans in alternating diagonal rows, leaving space for rows of sausage.

. When sausage is cool enough to handle, slice crosswise into bite-size chunks. Arrange on platter. Drizzle with favorite Italian-style dressing.

Source: The Advocate – Baton Rouge, La and the Georgia Pecan Commission