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Sausage Salad with Grilled Toast
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
1 lb Polish sausage, cut into 1/4 inch diagonal slices
1 loaf, sourdough bread, cut into 1/2 inch thick slices
1/4 cup butter, melted
8 cups Romaine lettuce, washed and torn into bite-size pieces
1 large tomato, cored, seeded and cut into wedges
6 oz Swiss cheese, cut into matchstick-size strips
1 small red onion, thinly sliced and separated into rings
Sweet and Sour Mustard Dressing (recipe follows)
Sweet and Sour Mustard Dressing
1/4 cup oilive oil
3 Tbsp red wine vinegar
1 Tbsp sugar
1 tsp each celery seed and Worcestershire sauce
1 Tbsp Dijon mustard
1 garlic clove, minced
Method/Steps
1. Thread equal portions of sausage slices slightly apart on 4 slender metal or wooden skewers. Grill until hot and edges are well browned, about 5 minutes. Push skewers to a cool area of the grill, or put on a platter, cover and keep warm.
2. Brush half the bread slices on both sides with melted butter. Lay plain and buttered slices on grill and cook until toasted on each side, 2 to 2-1/2 minutes. When unbuttered toast is cook, store in an airtight container.
3. Divide lettuce equally among 4 dinner plates, Scatter tomato, cheese and onion over lettuce. Push equal portions of sausage off skewers onto salads; drizzle each with 1/4 of the dressing. Serve with the buttered toast.
Sweet and Sour Mustard Dressing
Stir all ingredients until well combined.