Tomatoes With Sausage and Green Goddess Dressing

Ingredients

• 0.1 teaspoon pepper black freshly ground plus more to taste
• 4 fillet anchovy canned chopped
• 12 ounces chicken sausages low-fat
• 2 tablespoons chives plus more for garnish chopped
• 0.5 cup flat-leaf parsley fresh chopped
• 2 tablespoons tarragon leaves fresh plus more for garnish chopped
• 0.8 cup mayonnaise reduced-fat
• 0.8 cup cup heavy whipping cream sour low-fat
• 8 ounces salad greens mixed
• 1 cup quinoa dried
• 6 ounces onion red thinly sliced
• 4 servings salad 
• 4 servings dressing 
• 0.3 cup tarragon vinegar 
• 1.5 pounds tomatoes ripe thinly sliced

Equipment

• frying pan
• sauce pan
• blender
• cutting board

Directions

1. Combine all dressing ingredients in a blender. Blend well, scraping down sides of blender several times to incorporate all ingredients; reserve.
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. 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. Scatter the quinoa over a large platter. Arrange salad greens, tomatoes, onion, and sausages over quinoa; drizzle with the reserved dressing.
5. Sprinkle salad with tarragon, chives, and a final dash of coarse black pepper.