Appetizers, Mains, Salads, Sides

spicy sausage salad

April 5, 2010

Everyone has those standard dishes that they rely on as “tried, tested and true.”  The basis for this salad, sans meat is a “regular” in our weekly meal rotation.  It is a great “foundation” for creating salads, because we often just whip up a massive batch in a Tupperware container and then add different types of meat, fish or seafood to it afterwards, for both lunches and dins alike.  The prep work and the cutting up of all the veggies is what takes some time, but once that is complete, it is super convenient and reassuring to know that it is stored and ready-to-go in the fridge.

If you end up making a smaller batch or divide the larger one into smaller ones, I highly recommend the good old “shakeroo” technique before plating it!  What do I mean?  Well…you take all your ingredients (veggies)- put them in a container with a lid, or a big plastic bag (Ziploc), add your dressing and shake it like MAD!!!  You may be thinking, so what!?!  I honestly don’t know what it is, but this little step makes all our salads taste SO much yummier.  It makes a huge difference and I find that you end up needed less dressing as well.  Everything ends up being coated and  mixed together like a big ol’ happy family (especially the avocado).  DELISH!!!  Give it a go!  TIP- you may only want to do the “shakeroo” move if you are going to enjoy within a reasonable time frame, or else it will go soggy. If not you can divide the larger batch into smaller portions and mix as you go.

spicy sausage salad
Recipe Type: main
Prep time: 
Cook time: 
Total time: 
Yield: 2-4
  • SALAD:
  • ½ box mixed greens
  • 1 package spicy sausage- grass-fed (any type of pork sausage would work)
  • 4 mini-cucumbers- cubed
  • 1-2 avocados- sliced
  • 3 vine ripe tomatoes- sliced
  • ½-1 red pepper- chopped
  • toasted almonds to top (optional)
  • 3 parts olive oil
  • 1 part balsamic vinegar
  • ½ lemon or lime- juice squeezed
  • 2 cloves garlic or 2 tsp of roasted garlic mixture (will be in upcoming post)
  • ground pepper to taste
  1. wash and chop all veggies
  2. combine in a large bowl
  3. meanwhile, grill sausage in a frying pan/grill on medium heat for 15-20 minutes, until cooked
  4. cut sausage into smaller portions
  5. combine and whisk all dressing ingredients
  6. transfer and pour everything from the bowl into a large container or plastic bag
  7. drizzle dressing onto the salad, seal and SHAKE!
  8. plate and then add sausage on top (or other meat, fish or seafood)
  9. top with slivered toasted almonds (optional)
  10. enjoy!

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