Tomatoes With Sausage And Green Goddess Dressing

• 8 ounces mixed salad greens
• 1 1/2 pounds ripe tomatoes, thinly sliced
• 1 small red onion, thinly sliced (about 6 ounces)
• Dressing
• 3/4 cup reduced-fat mayonnaise
• 3/4 cup low-fat sour cream
• 1/4 cup white wine or tarragon vinegar
• 4 canned anchovy fillets, chopped
• 2 tablespoons chopped fresh tarragon leaves, plus more for garnish
• 2 tablespoons chopped chives, plus more for garnish
• 1/2 cup chopped fresh flat-leaf parsley
• 1/8 teaspoon freshly ground black pepper, plus more to taste
• Salad
• 1 cup dried quinoa
• 4 low-fat chicken sausages (about 12 ounces)

1. 1. Combine all dressing ingredients in a blender. Blend well, scraping down sides of blender several times to incorporate all ingredients; reserve.
2. 2. Combine quinoa with 2 cups water in a medium saucepan; bring to a simmer. Cook, covered, over low heat, until water has been absorbed and quinoa is tender (about 12 minutes); reserve.
3. 3. Cook the sausages in a skillet with 1/4-inch water, over medium heat, turning occasionally. Continue cooking until the water evaporates and sausages brown slightly (about 10 minutes); transfer to a cutting board, and slice into 1-inch pieces.
4. 4. Scatter the quinoa over a large platter. Arrange salad greens, tomatoes, onion, and sausages over quinoa; drizzle with the reserved dressing. Sprinkle salad with tarragon, chives, and a final dash of coarse black pepper.

salad greens, tomatoes, red onion, dressing, mayonnaise, lowfat sour cream, white wine, anchovy, tarragon, chives, parsley, freshly ground black pepper, salad, quinoa, chicken

Taken from www.epicurious.com/recipes/member/views/tomatoes-with-sausage-and-green-goddess-dressing-50147114 (may not work)