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  • Crisp and Tangy Grilled Summer Sausage Salad

    Crisp and Tangy Grilled Summer Sausage Salad



    • 1 package Premio Sweet Italian Chicken Sausage
    • 1 cup fennel, shaved
    • 8 oz. 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 TBSP. rice vinegar
    • 1/4 TSP. salt
    • 1/4 TSP. freshly ground pepper
    • 1 TBSP. orange zest
    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.
    2. Wash and dry spinach.
    3. Chop scallions into 1/8” scallion rounds.
    4. Zest orange; reserve for dressing.
    5. Skin orange; cut white off sides and then cut oranges into ½” circles.  Cut each circle in half.
    6. To make the dressing, whisk oil, vinegar, orange zest, salt and pepper together.
    7. Using a gas grill, grill chicken sausage until done (about 25-30 minutes); cut sausages on the diagonal into ½” slices.
    8. Drain and pat dry fennel.
    9. Arrange salad on four plates: spinach, followed by fennel, oranges, and then one sausage per person.
    10. Sprinkle scallions on top and drizzle dressing on top; serve.

    Submitted by: Amy B.

    Summer 2013 Grilling Recipe Contest

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