Flavors are amazing; so refreshing and pretty presentation
4 slices cinnamon raisin bread (see note below)
1 pkg. (4) fully cooked apple chicken sausages (Al Fresco), sliced
10 oz. pkg. spring mix salad greens
2 c. Bartlett pears, sliced
1/2 c. chopped walnuts, toasted
1/2 c. dried cherries
1/3 c. olive oil
3 Tbls. apple cider vinegar
2 t. honey
1/2 t. ground cinnamon
1/8 t. sea salt
dash of pepper
Dressing: combine olive oil, cider vinegar, honey, cinnamon, sea salt and pepper in a jar with a tight-fitting lid. Shake until blended. Set aside until ready to dress the salads.
Preheat oven to 375 degrees. Cut each slice of bread into 12 cubes; scatter over a 15x10-inch baking pan. Bake until toasted (8-10 minutes), stirring halfway through. Cool 5 minutes.
In a nonstick skillet, cook the sausage slices over medium heat until browned and heated through. Cut into thin slices.
Divide salad greens among 4 dinner-size plates; divide sausage slices among each plate. Top with pear slices, walnuts, cherries and croutons.
Shake dressing again; spoon over salads and serve immediately.