Pecans add a bit of crunch to Mediterranean salad

Satisfying ingredients such as chicken sausage and mozzarella can turn a simple salad into a hearty meal with very little prep time needed.

Here’s an example: A varied combination of components helps the following salad stand on its own at the dinner table, with pecans adding a surprising crunch to a Mediterranean-style recipe.

To get the most flavor from the pecans, toast them ahead of time. Spread pecans in a single layer on a baking sheet and bake at 300 degrees for 10 to 12 minutes or until crisp and lightly browned.

Mediterranean chopped salad with pecans

112-ounce package cooked chicken sausage, preferably seasoned with herbs

16-ounce bunch arugula, rinsed and patted dry

181/2-ounce jar sun-dried tomatoes packed in olive oil and herbs

8ounces fresh mozzarella, cut in small cubes

2/3cup chopped pecans, toasted

Grill or pan-fry chicken sausage until browned. Set aside to cool slightly.

Coarsely chop arugula and spread on a large serving platter. Arrange sun-dried tomatoes, mozzarella and pecans in alternating diagonal rows, leaving space for rows of sausage.

When sausage is cool enough to handle, slice crosswise into bite-size chunks; arrange on platter. Drizzle with your favorite Italian-style dressing and serve.

Makes six servings. Per serving: about 420 cal., 30 g pro., 27 g carbo., 20 g total fat (6 g saturated), 69 mg chol., 873 mg sodium.