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Grilled Romaine Salad with Roasted Garlic Chicken Sausage

https://www.alfrescoallnatural.com/images/default-source/al-fresco-recipes/0167_buff_bufstylesald_stock.jpg 25 mins 10 Minutes 15 min 5

1 (14 oz) package al fresco®   Fresh Roasted Garlic Chicken Sausage

2 ½ hearts of romaine

cooking spray, extra virgin olive oil

1 med. red onion, cut into large cubes

1 cup cherry tomatoes

1 ea cucumber, sliced 1/8” thick

1/3 cup Parmesan cheese, low sodium, grated

1/3 cup Caesar dressing, low calorie

5 ea  calamata olives, for garnish

Grilled Romaine Salad with Roasted Garlic Chicken Sausage
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Serves5 Prep Time10 Minutes Cook Time15 min
220Calories 11gFat 740mgSodium More
Nutritional Info Per Serving
Sodium740mg Sugars7g
Total Fat11g Cholesterol65mg
Carbohydrates13g Dietary Fiber3g
Saturated Fat3.5g Protein19g
Instructions
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Grill the sausage until golden brown on all sides to an internal temperature of 165 degrees f. Slice on the diagonal.
  • Meanwhile, coat the hearts of romaine with cooking spray, place romaine halves cut-side down on the grill, turning once until charred and slightly wilted about 4 minutes. Remove and sprinkle with the cut-side with parmesan cheese. Set aside.
  • Thread the cherry tomatoes and red onion cubes alternating on 1 or 2 skewers, coat with cooking spray and grill for 3 - 4 minutes, turning frequently.
  • To set up the 5 salad plates, place the grilled romaine heart cut-side up on each plate. Arrange the sausage slices around the plate with the sliced cucumber and grilled vegetables. Lightly drizzle the salad dressing around the romaine, add the calamata olives as a garnish.
Ingredients

1 (14 oz) package al fresco®   Fresh Roasted Garlic Chicken Sausage

2 ½ hearts of romaine

cooking spray, extra virgin olive oil

1 med. red onion, cut into large cubes

1 cup cherry tomatoes

1 ea cucumber, sliced 1/8” thick

1/3 cup Parmesan cheese, low sodium, grated

1/3 cup Caesar dressing, low calorie

5 ea  calamata olives, for garnish

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