onions, sausage, mixed baby greens,
sea salt, olive oil, apple cider vinegar, oregano and rosemary
CHICKEN/TURKEY 1 Chicken & Turkey Pesto Sausage (Trader Joe’s)
ONION 2 slices ½ inch thick each Onion fresh
MIXED BABY GREENS 60 grams mixed baby greens salad
OLIVE OIL 2 tablespoons olive oil
APPLE CIDER VINEGAR 1 tablespoon apple cider vinegar
SEA SALT dash of sea salt
OREGENO pinch of oregano
ROSEMARY pinch of rosemary
Place the sausage and onions on a low heat warming barbeque and let brown. (Avoid puncturing the sausage skin at this point)
Turn sausage and onions when browned.
When sausage is browned place on top of onion patties and puncture skin with fork and let the juice of the sausage soak into the onion patties, spread juice of sausage around the patties.
When onion is browned flip and do the same on the other side.
In a bowl mix 2 tablespoons of olive oil with 1-tablespoon apple cider vinegar, a dash of sea salt, a pinch of oregano and a pinch of rosemary. Mix well with a fork.
Place the 60 grams of baby greens in a bowl and pour the olive oil mixture on top. Place the onion patties on a plate along side the turkey/chicken pesto sausage.
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