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Menu Plan for Summer I: Week 4, Monday

Southwestern Salad with Grilled Sausages

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

     There are a lot of flavors and vegetables packed into this salad....  Use any type of sausage you like: pork, chicken, turkey.

Southwestern Salad with Grilled Sausages

Total 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!

 Ingredients:

• 8oz (240gr) sausages, any flavor
• 1/3 cup (2.3oz, 65gr) quinoa
• 2/3 cup (5oz, 150ml) chicken stock
• 8oz (240gr) sweet corn
• 8oz (240gr) 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

 Instructions:

• Put the quinoa and chicken stock in a small saucepan.  Cover and simmer until done, about 15 minutes. 
• Honey French Vinaigrette:
• Mix ketchup, vinegar, mustard and honey. 
• Slowly add olive oil, whisking constantly. Set aside.
• Open, drain and rinse the sweet corn and white beans.
• Slice the pepper. 
• Slice the avocado (see techniques). 
• Cut the olives in half. 
• Cube 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, olive 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, drain, rinse corn, white beans Snip herbs

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 tomatoes, avocado, olives, sausages, toss Sprinkle with quinoa, feta Serve

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By Katie Zeller

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