Friday Feast: Making Sausage into Salad
You’re probably thinking, “What? A salad is a Friday Feast?” Perhaps it is a cop-out. But… look at how good it looks!
Let me set this up for you. JD is a meat eater. I mean, his middle name should be Carnivore. (Don’t you remember this post?) A meal is not complete without a cow, pig or chicken.
So, last Saturday night, JD and I were starting to get hungry and wanted to stay in and cook. It had been a hot day, and after running errands (including buying a new dryer… woohoo!), the last thing I wanted was a hot meal. But, the only thing we could really fix in a short amount of time was Aidells cajun style andouille sausage. So, I threw them on the cast iron skillet and starting doing some stovetop grilling.
Then, I got creative. And, here’s how our dinner ended up:
So, I hope you’ll see now why I wanted to stray from the regular Friday Feast template to discuss how great this salad is…
1 Aidells sausage
light dressing (I used Vidalia Onion Peppercorn from Berry Town Produce in Ponchatoula.)
Salads are great ways to get creative and mix spicy with sweet. The kicking sausage paired with the blueberries and cherries were just the right combination, and adding the feta made it even more flavorful. Honey mustard would have also been a good choice for the dressing. Salads don’t have to be boring, and, as JD will always attest, when you throw meat in the mix, you can’t go wrong!
We had a great night on the deck enjoying the cool summer evening and our own yummy, respective versions of a sausage dinner. Even Lucy had a fun time exploring.