Grilled Sausage, Corn and Rice Summer Salad
Ingredients
2 EA Links—Queen City Smoked Sausage. Sliced into long strips
4 Whole ears of corn. Grilled or Microwaved. If Microwaved, place each ear center, one at a time for 3 minutes with the husk on
2 Cups Wild rice or white-finished. 1 Cup unfinished
½ Cup diced red peppers
¼ Cup Craisins
¼ Cup sliced almonds (Optional)
12 Fresh mint leaves
12 Fresh basil leaves (Optional)
1 Cup Baby Kale or other greens
Vinaigrette
¼ Cup Wine vinegar
2 TBS Honey
1 TBS Dijon Mustard
¼ TSP Salt
¼ TSP Pepper
½ Cup Olive Oil
Yields 4-5 Servings
Instructions
Heat the corn. Grill or microwave. Let cool, shuck, and slice off kernels. Set aside. Prepare the vinaigrette. Large bowl, combine the cooked rice, ½ of vinaigrette, red peppers, Craisins, almonds. Gently stir to blend. When ready to serve, place the greens in a large salad bowl. Top with the blended ingredients. Add the mint and basil leaves to each serving. Serve the remaining vinaigrette on the side. Use as needed.