Italian Sausage and Salad
With the rise of Cross Fit came the rise of the Paleo Diet and now healthy eating seems to be all about protein and veggies. Having taken one semester of Beginner’s Anthropology in school, I consider myself a professor of the Paleolithic Age. Actually, I slept through most of the class and until now…I thought they ate bark.
So, as a renegade student of Anthropology and an adult who hasn’t watched the Flintstones for quite some time, I quickly ran out of ways to pair Brontosaurus Burgers with Long Grass Salads. Alas, I had to move on to modern day proteins and actual lettuce.
Seafood and Salad…over it. Steak and Salad…over it. Chicken and Salad…way over it. Pork and Salad…is that even a thing?
Sliced Italian Sausage over Salad
I decided it was. So I created my first neo-paleo Italian Sausage Salad.
Ingredients:
- 4 Italian Sausage Links
- 5 tsp Extra Virgin Olive Oil
- 2 Tbsp Lemon Juice
- 1/4 tsp Sea Salt
- 1/2 tsp Minced Garlic
- 1/2 tsp Black Pepper
- 4 Cups Red Leaf Lettuce
- 1 Medium Tomato, Sliced and Quartered
- 1/2 Small Red Onion, Sliced
Directions:
Preheat Oven to 375. Brush Italian Sausage with 1 tsp Olive Oil and place on shallow, aluminum-foil lined baking pan in oven. Bake for 20-25 minutes turning occasionally.
Whisk 4 tsp Olive Oil with Lemon Juice, Sea Salt, Garlic and Pepper until mixed evenly. Place in refrigerator to chill.
Wash and roughly chop Red Leaf Lettuce. Toss with Sliced Sausage (1-inch thick), Red Onion and Salad Dressing.
Sliced Sausage with Red Onion Slices
Top with Tomato and serve.
Serves: 2
