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Menu and Recipes

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   Day 4
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southwestern salad
 Southwestern Salad with Grilled Sausages

 

Menu Plan for the week of June 21, 2013: Day 6 Recipes

Southwestern Salad with Grilled Sausages

Cooking time:  20 minutes for menu          Cooking schedule: see below for instructions

      I used red quinoa in this, but black or tan will work equally well.  I like the health benefits of quinoa and the texture it adds to salads. We use the rest of the beans from Day 4,

Southwestern Salad with Grilled Sausages     Preparation and cooking time: 20 minutes
     The quinoa, corn, beans and peppers give this salad a 'southwestern' flavor.  The oregano, Greek olives and feta a Mediterranean flavor. An eclectic Salad!  It's equally good with turkey, chicken or sausages!

8oz (250gr) sausages, any flavor
1/3 cup quinoa, rinsed if needed 
2/3 cup (5oz, 150ml) chicken stock
8oz (240gr) sweet corn
5oz (150gr) white beans
1/2 red pepper
1 avocado
4oz (120gr) feta, crumbled
1/3 cup dry-cured Greek olives
2 tbs fresh oregano, snipped if large leaves
1 tbs fresh, snipped chives
Lettuce - enough for 2 main meal salads
Honey French Vinaigrette:
2 tbs ketchup
1 tbs red wine vinegar
1 tsp Dijon-style mustard
1/4 tsp paprika
1 tsp honey
3 tbs salad olive oil

Put quinoa and chicken stock in a small saucepan.  Cover and simmer until done, about 15 minutes. 
Make the vinaigrette:  Mix ketchup, vinegar, mustard and honey.  Slowly add olive oil, whisking constantly.
Open, drain and rinse the sweet corn and white beans. Slice the pepper.  Slice the avocado (techniques).  Cut the olives in half.  Cub or cut the feta.  Tear the lettuce and put into a large salad bowl along with the herbs. 
Cook the sausages on barbecue grill or sauté in nonstick skillet until done, 8 - 15 minutes, depending on size.  Remove and cut into 1 1/2" (4cm) lengths.
To assemble: Add half of the vinaigrette to the lettuce and toss well to coat.  Add beans, corn, pepper and the rest of the vinaigrette, toss well.  Add sausage, olives and avocado, toss gently.  Sprinkle quinoa, feta on top and serve.  

Cooking schedule: 20 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons,knives,
whisk, small bowl, small saucepan with lid, salad
spinner,
barbecue grill or skillet
Light/turn on barbecue grill if using
Start to cook quinoa
Make vinaigrette
Prepare lettuce, spin dry
Start to cook sausages
Open corn, drain
Get beans from fridge
Snip herbs

Mind the sausages
Slice pepper
Mind the quinoa
Cut avocado
Cut olives
Cut/ crumble feta
Mind the sausages
Toss lettuce with half of vinaigrette
Remove sausages, slice
Add vegetables, remaining vinaigrette to lettuce, toss
Add avocado, olives, sausages, toss
Sprinkle with quinoa, feta
Serve