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Suggest a better descriptionPreheat broiler. Place sausages in one layer on a large baking sheet and broil until charred on all sides, about 5 minutes per side. Set aside to cool. To make onion cups, slice off root ends and tops, then peel. Cut each in half horizontally, and separate layers by pressing with your thumbs against root end to release rings. Reserve 12 largest as serving cups. Slice remaining onion into thin strips for use in salad. Slice cucumbers in half lengthwise. Then slice cucumbers and charred sausages, diagonally. Combine sausage, cucumbers, onion strips, celery leaves, and cilantro in a medium bowl. In another bowl, whisk together serrano chiles, lime leaves, garlic, palm or brown sugar, lime juice, and fish sauce. Pour over salad and toss to combine. To serve, place onion cups openside up on each serving plate. Spoon salad into cups and serve. Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A09 NOTES : Formatted by Holly Butman Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #811 by Holly Butman
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 74 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 11119mg | 383 % | |
Potassium 508mg | 13 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 11.8g | ||
Protein 7.9g | 11 % | |
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: 74
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