Nuggets of grilled chicken sausage atop a salad napped with an old-fashioned honey and mustard dressing. Serve with cornbread or biscuits.
Salad:
6 to 9 cups bite-sized pieces salad greens of your choice, rinsed and dried
2 carrots, peeled and cut into thin strips
1 green bell pepper, seeds and ribs removed, and cut into thin slices
1 small red onion, peeled, halved lengthwise, and cut into thin rings
1 pound Turkey, Apple and Sage Sausage links, Thanksgiving Turkey Sausage links, or purchased raw poultry sausage
Dressing:
3 tablespoons honey
3 tablespoons Dijon mustard
1/3 cup cider vinegar
Salt and freshly ground black pepper to taste
1/2 cup olive oil
1. Prepare a medium-hot charcoal or gas grill.
2. Arrange lettuce, carrots, green pepper, and onion on individual plates or on a serving platter. Combine honey, mustard, vinegar, salt, and pepper in a jar with a tight-fitting lid. Shake well, add olive oil, and shake well again. Set aside.
3. Prick sausages with a fork, and grill, turning them gently with tongs, for 10 to 15 minutes, depending on diameter, or until cooked to an internal temperature of 165°F. Allow sausages to rest for 5 minutes, and then cut into 1/2-inch thick slices.
4. To serve, arrange sausage pieces on top of the salad, and drizzle dressing over all.
Note: Sausage and dressing can be prepared a day in advance and refrigerated, tightly covered. Reheat sausage, uncovered, in a 375°F oven for 8 to 10 minutes, or until hot and crisp. Allow dressing to sit at room temperature for at least 30 minutes if chilled.