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Ingredients
  • 4 teaspoons olive oil, divided
  • 2 fully cooked Italian chicken sausage links (3 ounces each), cut into ¼-inch slices
  • ½ medium onion, halved and sliced
  • 4 cups fresh baby spinach
  • 1-½ teaspoons balsamic vinegar
  • 1 teaspoon stone-ground mustard
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