Bacon and Italian Sausage Salad

Bacon and Italian Sausage Salad


red wine vinegar 1/3 cup
canola oil 1/3 cup
dried oregano, preferably Mexican 1 teaspoon
sugar 1 teaspoon
garlic powder 1 teaspoon
Pinch of crushed red pepper
Kosher salt
Freshly ground black pepper
medium carrots, thinly sliced 2
seedless cucumber, cut into 1/2-inch chunks 1 large
hot or sweet Italian sausages 1 pound
head of iceberg lettuce, chopped (8 cups) 1 small
peperoncini—stemmed, seeded and sliced (1 cup) 16

Bacon-wrapped sausages are a perfect dish for brunch or breakfast, served with scrambled eggs, toast, and a fruit salad. They


  1. Preheat a grill pan. In a very large bowl, whisk the vinegar, oil, oregano, sugar, garlic powder, red pepper and a pinch each of salt and black pepper. Stir in the carrots and cucumber and let stand for at least 30 minutes.
  2. Meanwhile, grill the sausages over moderately low heat for about 30 minutes, until charred and cooked through. Transfer to a cutting board and cut into 1-inch chunks.
  3. Toss the sausage with the marinated vegetables, lettuce and peperoncini. Season with salt and black pepper and serve.


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