weekend recipes
We grilled up a glut of P.E.I. potatoes with vegetables and sausage, then tossed it all in a lemony dressing. The result was a warm salad that's hearty enough to be a meal. For variety, experiment with sausage types such as English bangers or Spanish chorizo.
Oil grill and heat barbecue to medium. Wrap head of garlic in foil. Cut unpeeled potatoes into ½ in. thick rounds. Slice zucchini into thick rounds. Slice pepper into quarters. Slice onion into thick rounds. Place all in a large bowl. Drizzle with oil. Sprinkle with salt and pepper, then toss. For dressing, squeeze juice from lemon into a small bowl. Whisk in Dijon, jalapeño, salt and pepper. Gradually whisk in 1/3 cup oil.
Place potatoes on grill with garlic. Prick sausages all over with a fork and place on grill. Barbecue, covered and turning occasionally, until cooked through, 15 to 20 min. Remove sausages as they are cooked to a cutting board and potatoes to a large bowl.
Place veggies on grill. Turn often, until grill marks form, 5 to 7 min. Remove peppers to cutting board and add remaining vegetables to bowl with potatoes.
Thinly slice sausages and cut peppers in half. Add to potatoes. Squeeze garlic from skins onto cutting board. Mash with the flat side of a knife, then whisk into dressing. Drizzle over salad and toss. Sprinkle with basil. Salad tastes best the same day it's made.
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Serving Size: 1 Serving (354g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 409 | ||
Calories from Fat: 204 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 34.7mg | 11 % | |
Sodium 365.6mg | 13 % | |
Potassium 1095.5mg | 29 % | |
Total Carbohydrate 41.5g | 12 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 37.4g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 409
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