Salad: 1 pkg. Hillshire Farm Smoked Sausage 4 cups cooked long grain white rice, cooled 1 cup provolone or mozzarella cheese cubes cup chopped celery cup coarsely chopped pimiento-stuffed green olives cup sliced ripe black olives 1/3 cup chopped sweet onion 1/3 cup chopped fresh basil Dressing: cup olive oil 1/3 cup balsamic or red wine vinegar 1 tablespoon minced garlic 2 teaspoons dried oregano 1 teaspoon ground black pepper teaspoon sugar Directions: Cut sausage into “cubes. Heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage and cook stirring frequently for 3-4 minutes or until lightly browned. Combine sausage with all salad ingredients in large bowl. Whisk dressing ingredients together in small bowl until thoroughly combined. Pour over salad tossing lightly to combine. Cover and refrigerate for at least 4 hours or up to 24 hours before serving.