Archive for June 1st, 2009


Honestly, I just thought this was such a pretty salad that I had to make it. I fired up the grill and put up four spicy Italian chicken sausages on the grate. While that was cooking, I got the salad ingredients ready. One-two-six – easy and delicious dinner to make after work, or any time. It’s company-worthy, too.

Chicken sausage salad

4 spicy Italian chicken sausages

2 tablespoons extra virgin olive oil

juice of 1/2 lemon

1/4 teaspoon freshly ground pepper

4 cups mixed greens

1 cup basil, torn into medium pieces

1 15-ounce can small white beans, drained and washed

1 jarred roasted red pepper

12 kalamata olives, pitted

1/2 cup artichoke hearts

Heat grill to medium high and cook sausage until golden brown on both sides.

Meanwhile, in a large bowl, whisk the olive oil, lemon and black pepper together. Add the greens and the basil. Spread the dressed greens on a large serving plate, then add the washed and drained beans.

Finely chop each of the remaining ingredients separately, then plate them on top of the beans and greens in a decorative pattern of your choice.

When the sausage is finished cooking, let it rest for a moment, then add to your salad plate. Serves 2 to 4.

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