SAUSAGE SALAD
Steps:
- Preheat broiler. Place sausages in one layer on a large baking sheet and broil until charred on all sides, about 5 minutes per side. Set aside to cool.
- To make onion cups, slice off root ends and tops, then peel. Cut each in half horizontally, and separate layers by pressing with your thumbs against root end to release rings. Reserve 12 largest as serving cups. Slice remaining onion into thin strips for use in salad.
- Slice cucumbers in half lengthwise. Then slice cucumbers and charred sausages, diagonally.
- Combine sausage, cucumbers, onion strips, celery leaves, and cilantro in a medium bowl. In another bowl, whisk together serrano chiles, lime leaves, garlic, palm or brown sugar, lime juice, and fish sauce. Pour over salad and toss to combine.
- To serve, place onion cups openside up on each serving plate. Spoon salad into cups and serve.
SAUSAGE SPINACH SALAD
Want a fast way to turn a salad into a hearty meal? Add sausage. The mustard dressing also goes with smoked salmon or chicken. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add sausage and onion; cook and stir until sausage is lightly browned and onion is crisp-tender., Place spinach in a large bowl. In a small bowl, whisk vinegar, mustard and remaining oil. Drizzle over spinach; toss to coat. Add sausage mixture; serve immediately.
Nutrition Facts : Calories 244 calories, Fat 16g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 581mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
GRILLED SUMMER SAUSAGE SALAD
I love grilling vegetables, especially those straight from the garden. The summer sausage is a fun twist, and the veggies really get to shine in this main dish salad. Fresh garden herbs also taste great mixed into this salad. To amp up the flavor even more, try grilling romaine lettuce instead of using a salad mix. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Brush summer sausage, zucchini, yellow squash and peppers with olive oil; sprinkle with salt and pepper. Grill sausage and vegetables on an oiled rack, covered, over medium heat for 5-6 minutes on each side or until crisp-tender. Remove to cutting board; roughly chop vegetables and sausage. , Place salad greens in a large bowl; add cucumber, celery, grilled vegetables and sausage. Drizzle with dressing; toss to coat. Divide among 8 bowls. If desired, sprinkle with additional black pepper.
Nutrition Facts : Calories 260 calories, Fat 21g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 1048mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
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