Crisp and Tangy Grilled Summer Sausage Salad - Premio Free Printable Coupons

Crisp and Tangy Grilled Summer Sausage Salad

Gluten-Free Low Carb

Ingredients:

1 package Premio Sweet Italian Chicken Sausage
1 cup fennel, shaved
1 (8 ounce) bag baby spinach
1/4 cup scallions, sliced in medallions
1 large navel orange (equaling at least 1 cup of fruit)
1/4 cup extra-virgin olive oil
2 tablespoons rice vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon orange zest

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Crisp and Tangy Grilled Summer Sausage Salad:

1. Shave fennel with a mandolin or very sharp knife. Place in bowl of very cold water to keep crisp and white. Wash and dry spinach.

2. Chop scallions into 1/8-inch scallion rounds.

3. Zest orange; reserve for dressing. Skin orange; cut white off sides and then cut oranges into 1/2-inch circles. Cut each circle in half.

4. To make the dressing, whisk oil, vinegar, orange zest, salt, and pepper together.

5. Using a gas grill, grill Premio Chicken Sausage until done, about 25-30 minutes. Remove and cut sausages on the bias into 1/2-inch slices. Drain and pat dry fennel.

6. Arrange salad on four plates: spinach, followed by fennel, oranges and then one sausage per person. Sprinkle scallions on top and drizzle dressing on top; serve.

SERVES: 4

SERVES: 4

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