He's pretty cute. Even though he only has one ear (long story). He also has the tendency to behave like a dog. In what way, you might ask? In the way that HE EATS EVERYTHING.
I got the corn out to make this salad, left the room for a couple of minutes, and when I came back, there were TWO corn cobs on the ground. With no corn on them. Sigh. Luckily, I had more corn in the fridge.
All that aside, this salad is the perfect meal for a hot summer day. It's light and refreshing, plus you don't need to turn on your oven! We served it with balsamic vinaigrette, but you could use whatever dressing you like.
Grilled Sausage and Corn Salad
Adapted from Chatelaine
Serves 4 as a main course
For the salad:
- 4 cobs of corn
- 4-5 Italian sausages (I used turkey)
- 8 cups of mixed salad greens
For the dressing:
- 1/4 cup olive oil
- 2 Tbsp. balsamic vinegar
- 1/4 tsp. salt
- 1 clove minced garlic
Preheat BBQ to medium high heat. Meanwhile, boil water to cook corn. Once water is boiling, add corn cobs and cook for 10-15 minutes, or until done (it's always hard to tell with corn).
Put sausages on BBQ, and grill for 10-15 minutes, or until internal temperature reaches 165 F.
While sausages and corn are cooking, make dressing. Combine oil, vinegar, salt and minced garlic in a bowl. Set aside.
Divide lettuce, corn and sausage evenly among plates. Top with dressing, or serve it on the side.
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