Grilled Sausage Okra And Tomato Salad Recipes

GRILLED OKRA SALAD

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Combine the vinegar, tomato, onion, and salt in a bowl; set aside.
• Cook the okra on the preheated grill until a few black areas have developed on its skin, about 5 minutes. Toss the okra with the tomato mixture, and serve.

GRILLED SAUSAGE OKRA AND TOMATO SALAD

Steps:

• Heat grill to medium heat.
• Brush sausage with olive oil and season with salt and pepper; grill, covered, turning occasionally, until browned and heated through, about 12 to 14 minutes.
• Let cool 10 minutes, then slice, on the diagonal, into 1/2 inch pieces.
• Meanwhile, in a 2 quart saucepan, heat salted water to a boil over high heat; add okra and cook until crisp tender, about 2 to 3 minutes; drain and rinse with cold water.
• In a medium bowl, toss together okra, tomatoes, and 1/2 cup of the dressing; grill vegetables, covered, about 5 minutes, brush with additional dressing, and grill until tender, about 5 to 10 minutes more; let cool 10 minutes.
• Cook bacon in a skillet, over medium heat, until crisp, about 8 to 10 minutes; drain on paper toweling.
• Arrange lettuce greens on individual serving plates, top with sausage, then grilled vegetables; drizzle with remaining dressing.
• Garnish with bacon, basil, green onions, and freshly ground black pepper.

TOMATO AND OKRA SALAD

Steps:

• Wash and top and tail the okra, discarding any blemished or hard pods. Cook the okra as for boiled okra (see recipe below). Drain it and allow it to cool. Prepare the tomatoes. Wash the lettuce, break it into leaves, pat dry, and arrange the leaves on a large platter. Mound the okra on top of the lettuce and top with the chopped tomatoes. When ready to serve, dress the salad with vinaigrette to which you have added 2 teaspoons of chile oil.
• Combine all the ingredients except the olive oil in a small glass bowl and beat well with a fork or wire whisk. Gradually drizzle in the olive oil, making sure that all the ingredients are well mixed. Serve at once in a sauceboat or drizzle over the salad and toss. Yield: about 3/4 cup
• Place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored the oil. Add a drop or two of the oil to your usual cooking oil for a special zap. Yield: 1 cup
• Wash and top and tail the okra, discarding any blemished or hard pods. Heat the oil in a heavy saucepan and saute the onion until it is translucent. Add the okra and cook it for 3 minutes, stirring constantly. Add the stock, cover, and cook for an additional 10 minutes, or until the okra is fork-tender. Add the lemon juice and serve hot.

OKRA SALAD

Steps:

• Combine the first 5 ingredients, and stir well.
• Blanch okra in boiling water 3 minutes.
• Drain.
• Combine warm okra, onion, and garlic in a 12x8x2-inch dish.
• Pour vinaigrette over okra mixture; toss gently to coat.
• Marinate at least 2 hours; drain.
• Arrange on serving plate with tomato slices; if desired.

BAYOU OKRA SAUSAGE STEW

Steps:

• In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with rice.

TOMATO SALAD

Steps:

• Mix tomatoes, corn, green onion, basil, parsley, balsamic vinegar, salt and pepper and honey mustard together.
• Marinate 20 minutes at room temperature.