Ingredients:

1 teaspoon cumin seeds

1 (7 oz.) package sausage links, cut into 1⁄2- inch thick slices

1⁄3 cup salsa of choice 

2 tablespoons light vinaigrette salad dressing 

1 (5 oz.) package fresh baby spinach (5 cups packed) 

1 (8.8 ounce) package fully cooked brown rice (2 cups)

2 cups halved cherry tomatoes

3⁄4 cup reduced fat shredded sharp Cheddar cheese

1 ripe avocado, peeled, seeded and thinly sliced 

1⁄4 cup chopped cilantro or thinly sliced green onions

 

Directions:

Heat large nonstick skillet over medium heat. Add cumin seeds; cook 2 to 3 minutes, stir- ring occasionally, until seeds are fragrant and toasted. Transfer seeds to large bowl; set aside. Add sausage slices to same skillet; cook 4 to 5 minutes, stirring occasionally, until sausage is heated through. Meanwhile, add salsa and salad dressing to cumin seeds in bowl; mix well. Add spinach; toss until spinach is coated. Heat rice in microwave oven according to package directions. Add hot rice to bowl; toss with spinach until spinach is slightly wilted. Add sausage; toss well. Stir in tomatoes and cheese; transfer to serving plates. Top with avocado slices and cilantro. Serve warm or at room temperature.

 

Makes 5 (1 1⁄4 cup) servings