Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Hot ‘n Cold Sausage SaladMay 2, 2011
- 1 lb500 gfresh Canadian Pork Sausage (Farmers, Country or Chorizo)
- 11package prepared lettuce mix with romaine and radicchio
- 1/21/2red pepper, cut into thin slices
- 1/21/2English cucumber, sliced thinly
- 1 cup250 mLsliced celery
- 10 oz284 mLcan mandarin orange sections, drained, reserving 1/4 cup (50 mL) juice
- 2/3 cup150 mLchicken broth
- 1/4 cup50 mLcider vinegar
- 1 tsp5 mLDijon mustard
- 2 tsp10 mLcornstarch
- 22shallots, chopped
- salt and pepper to taste
In a large skillet, over medium heat, sauté pork sausage about 11 minutes, or until no longer pink in the centre. Remove from pan; drain and slice thinly. Meanwhile on 4 dinner places, mound salad greens. Top with sliced red pepper, cucumber, celery and orange sections. Blend reserved mandarin orange juice, broth, vinegar, mustard and cornstarch. Return sausage to skillet along with shallots; stir-fry until shallots are tender, about 2 minutes. Push sausage and shallots to one side of pan; add vinegar mixture and stir until it boils, about 1 minute. Season with salt and pepper to taste. Spoon hot mixture equally over salads and serve with crusty rolls.
Note: Fresh sausage should always be cooked to well done.