Smoked Sausage Lettuce Salad Recipes

Steps:

• Mix dressing, blue cheese and watercress. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir in chives., To serve, spoon sausage into lettuce leaves. Top with avocado, eggs and tomato. Drizzle with dressing mixture.

Steps:

• In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage. , In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight.

Steps:

• 1. 1. Place torn lettuce in a large salad bowl and set aside. This lettuce should be crisp and crunchy.
• 2. 2. Place the 2 tablespoons of olive oil in a large and heavy fry pan on medium high heat. When oil is hot add sausage slices, green onion pieces and red pepper strips. Turn with spatula to coat with oil. Continue to fry until sausage is brown. Remove from pan onto paper towels and drain.
• 3. 3.When is sausage mixture has begun to cool but remains warm. Spread over top of torn lettuce, equally divided.
• 4. Place egg halves and wedge of sharp cheddar cheese around edge of sausage mixture and on top of lettuce. Kind of tuck them under a little.
• 5. DRESSING: mix the olive oil, Balsamic Vinegar, salt and pepper in a container and shake to mix well. Sprinkle over salad.
• 6. Add grated Parmesan cheese and garlic Croutons on top...Eat immediately

Steps:

• In a large skillet, cook and stir sausage slices over medium heat about 5 minutes or until browned. Set aside to cool slightly.
• For vinaigrette, in a small bowl, combine cider vinegar, shallot, honey, mustard, salt, and pepper. Slowly whisk in olive oil and beat until combined.
• In a large bowl, combine cooked sausage, Brussels sprouts, red onion, walnuts, and dried cranberries. Drizzle with vinaigrette. Gently toss.
• Serve immediately or cover and chill up to 4 hours.