The next time you’re making a grilled sausage recipe, grill up some potatoes at the same time to top this delicious green salad!
Equipment
- Large saucepan
- Small bowl
Ingredients
- 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
Dressing:
- 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
Instructions
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Step 1
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.
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Step 2
Cut the potatoes in half lengthwise. Place the potatoes in a bowl and toss with the olive oil, salt and pepper.
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Step 3
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.
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Step 4
Grill the potatoes until they have golden brown grill marks, 3 to 4 minutes per side.
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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.
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Step 6
Using four plates, divide the spring lettuce mix, sausages, potatoes and tomatoes between the four plates.
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Step 7
Drizzle each salad with two teaspoons dressing. Serve.
