The next time you’re making a grilled sausage recipe, grill up some potatoes at the same time to top this delicious green salad!
- Large saucepan
- Small bowl
- 3/4 lb Little Potatoes
- 4 chicken sausages, pre-cooked
- 1 tsp olive oil
- 1/2 tsp ground oregano
- 1/8 tsp salt
- 1/8 tsp pepper
- 4 cups spring lettuce mix
- 1 cup grape tomatoes, halved
- 1 Tbsp + 2 tsp balsamic vinegar
- 3/4 tsp Dijon mustard
- 1/4 tsp agave nectar
- (1 pinch) salt
- 1 Tbsp + 1 tsp extra virgin olive oil
Place the potatoes in a large saucepan. Cover with cold water, set over high heat and bring to a boil. Boil until the potatoes are just tender when pierced with a fork 15 to 18 minutes. Drain and let rest until cool enough to handle.
Cut the potatoes in half lengthwise. Place the potatoes in a bowl and toss with the olive oil, salt and pepper.
Preheat the grill to medium-high. Lightly brush the grill with oil. Pierce the sausages in a few places. Cook on the grill until browned and heated through, turning occasionally, 7 to 10 minutes. Transfer to a cutting board and cut each sausage into 6 pieces.
Grill the potatoes until they have golden brown grill marks, 3 to 4 minutes per side.
Make the Dressing:
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, agave nectar and salt. While whisking, slowly pour in the olive oil.
Using four plates, divide the spring lettuce mix, sausages, potatoes and tomatoes between the four plates.
Drizzle each salad with two teaspoons dressing. Serve.