• 3/4 Lb Spinach, Stems Removed, leaves rinsed
• 1 Large Red or yellow bell pepper
• 3 Green Onions, including the tops
• 1/2 Lb Texas Cajun Crawfish Sausage, diced fine
• 1/2 Tsp Fennel Seeds
• 1/3 Cup Balsamic or red wine vinegar
• Salt and pepper to taste

Cooking Instructions:

Cut the bell pepper, lengthwise, into thin strips.  Cut the onions into
3 inch lengths and sliver lengthwise.  Place the vegetables in a large salad bowl and set aside.

In a wide frying pan, cook the sausage, over medium-high heat, stirring and breaking it up with a spoon, until crumbly and browned, about 10 minutes.

Add the fennel seed and vinegar, stirring to scrape the browned bits free.   Pour the sausage mixture over the vegetables and toss well.  Season to taste with the salt and pepper.

Makes 4 servings

Adapted from Sunset's Quick And Easy Cookbook.