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Warm salad with sausages, grilled vegetables and artichokes

Warm salad with sausages, grilled vegetables and artichokes Warm salad with sausages, grilled vegetables and artichokes

Warm salad with sausages, grilled vegetables and artichokes

Filed under: Collation, Dinner, Entertaining, On the grill



preparation time

00:10 10min


Cooking time

00:30 30min



When a salad starts out with grilled bacon & cheddar sausages and artichokes, it will surely handle the biggest appetite.

ingredients

  • 5 (450 g) Olymel European Sausages Bacon & Cheddar
  • 1 red pepper, quartered
  • 1 orange bell pepper, cut in quarters
  • 15 black olives, sliced
  • 1 red onion, cut in quarters
  • 1 Boston lettuce
  • 2 zucchinis, in round slices
  • 125 g white mushrooms, cut in quarters
  • 1 box (398 ml) artichoke heart, cut in quarters
  • 15 cherry tomatoes, cut in two

Dressing :

  • 15 ml fresh basil, chopped
  • 2 cloves garlic, chopped
  • 180 ml olive oil
  • 15 ml dried oregano
  • 80 ml balsamic vinegar
  • 1 package (450 g) Olymel Bacon & Cheddar European Sausage (or your favourite flavour)
  • 2 zucchini, in round slices
  • 1 orange bell pepper, cut in quarters
  • 1 red bell pepper, cut in quarters
  • 125 g white mushrooms, cut in quarters
  • 1 red onion, cut in quarters
  • 30 ml (2 tbsp.) olive oil
  • 1 (398 ml /14oz.) can artichoke hearts, cut in quarters
  • 15 black olives, sliced
  • 15 cherry tomatoes, cut in two
  • 1 Boston lettuce
  • Freshly ground salt and pepper, to taste

Dressing:

  • 2 garlic cloves, minced
  • 180 ml olive oil
  • 80 ml balsamic vinegar
  • 15 ml dried oregano
  • 15 ml fresh basil, minced
  • Freshly ground pepper, to taste

instructions

  1. Blanch sausage 5 to 7 minutes in boiling water. Cool and cut on a slant.
  2. In large bowl, combine vegetables and olive oil, season and mix well to coat thoroughly. Place vegetables and sausages on aluminum foil and cook on hot grill approximately 15 minutes; or place them on baking sheet and cook in oven approximately 20-25 minutes. Turn over during cooking to grill all sides. Cool and set aside.
  3. In large bowl, mix dressing ingredients, add grilled sausages and vegetables, artichoke hearts, olives and tomatoes. Season to taste. Garnish plates with Boston lettuce leaves before adding sausage salad.