Add a delicious twist to your summer grilling with this Grilled Sausage, Potato, and Mixed Green Salad. Juicy grilled sausages and tender Little Potatoes are combined with fresh mixed greens for a hearty and satisfying meal. With simple prep and versatile ingredients, this dish is perfect for outdoor gatherings or quick weeknight dinners.
Kid-Friendly Tips:
- Milder Greens: Use milder greens like spinach or romaine instead of mixed greens if kids prefer a simpler salad.
- Top with Cheese: Add a sprinkle of grated cheese for extra kid appeal, or serve with a side of ranch or honey mustard dressing for dipping.
On-the-Go Tips:
- Portable Bowls: Place the grilled sausages, potatoes, and greens in individual bowls or containers for an easy, portable meal.
- Make Ahead Option: Grill the sausages and potatoes in advance, then combine with the greens right before serving to keep everything fresh.
Equipment
- Large saucepan
- Small bowl
- 3/4 lb Little Potatoes
- 1 tsp olive oil
- To taste salt and pepper
- 4 sausages of your choice, pre-cooked
- 1 sachet A Little Savory Herb™ seasoning (or you can use the Microwave kit or an Oven or Grill Ready kit of your choice!)
- 4 cups spring lettuce mix
- 1 cup grape tomatoes, halved
Dressing (or substitute with your favorite store-bought brand):
- 1 Tbsp + 2 tsp balsamic vinegar
- 3/4 tsp Dijon mustard
- 1/4 tsp agave nectar
- (1 pinch) salt
- 1 Tbsp + 1 tsp extra virgin olive oil
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Instructions
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Step 1
Halve Little Potatoes and toss with olive oil.
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Step 2
Preheat the grill to 400 °F and lightly brush with oil.
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Step 3
Pierce sausages in a few places, then cook on the grill until browned and heated through, turning occasionally, for about 7 to 10 minutes. Transfer to a cutting board and then
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Step 4
Add potatoes to the grill and cook until they have golden brown grill marks, about 15 minutes total.
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Make the Dressing:
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, agave nectar and salt. While whisking, slowly pour in the olive oil.
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Step 6
In a second large bowl, whisk together balsamic vinegar, Dijon mustard, agave nectar, and salt. While whisking, slowly pour in the olive oil. Add in spring mix and grape tomatoes and toss until combined with dressing.
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Step 7
Using four plates, divide the spring mix, sausages, and potatoes among them and serve!
