Grilled Sausage Okra and Tomato Salad
You can never have too many main course recipes, so give Grilled Sausage Okran and Tomato Salad a try. This recipe makes 4 servings with 364 calories, 19g of protein, and 25g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of pepper, water, green onions, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
Heat gas or charcoal grill.
Brush sausages with oil, sprinkle with pepper; place on grill over medium heat. Cover grill; cook 12 to 14 minutes, turning occasionally until browned and heated thoroughly, set aside to cool, about 10 minutes.
Cut diagonally into 1/2-inch slices.
Meanwhile, in 2-quart saucepan, heat water and salt to boil over high heat; add okra. Cook 2 to 3 minutes or until crisp-tender.
Drain; rinse with cold water to cool.
In medium bowl, toss okra, tomatoes in 1/2 cup of the dressing .
Place vegetables in grill basket (grill wok), or place directly on grill rack; reserve dressing.
Place grill basket on grill over medium heat; cover grill. Grill vegetables, brushing with reserved dressing after 5 minutes. Grill for an additional 5 to 10 minutes or until tender. Cool 10 minutes.
Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp.
Drain on paper towels. Crumble bacon, set aside.
On 4 individual serving plates, arrange salad greens. Top each with sausage and grilled vegetables.
Drizzle with remaining 1/2 cup dressing.
Garnish with basil, onions, bacon and pepper.