Recipes

• 4 slices
  Cinnamon-raisin Bread
• 1/3 cup
  Olive Oil
• 3 tbsp
  Cider Vinegar
• 2 teaspoons
  Honey
• 1/2 teaspoon
  Ground Cinnamon
• 1/8 teaspoon
  Sea Salt
• Dash
  Pepper
• 1 pkg
  Lilydale^® Smoked Turkey Sausages
• 2 pkgs (5 ounces each)
  Spring Mix Salad Greens
• 2 cups
  Sliced Fresh Apples
• 1/2 cup
  Chopped Walnuts, Toasted
• 1/2 cup
  Dried Sweet Cherries

1. Preheat oven to 375°. Cut each slice of bread into 12 cubes; scatter over a 15x10-inch. pan. Bake until toasted, 8-10 minutes, stirring halfway. Cool 5 minutes.
2. Meanwhile, combine next six ingredients in a jar with a tight-fitting lid. Shake until blended. In a large nonstick skillet, cook Lilydale^® Smoked Turkey Sausages over medium heat until browned and heated through, 2-3 minutes per side. Cut sausages into diagonal bite-size pieces and set aside.
3. Divide salad greens among six dinner-size plates; add sausages to each plate. Top with apple slices, walnuts, cherries and croutons. Shake dressing again; spoon over salad and serve immediately.

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.