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Tomato, Corn and Grilled Onion Salad with Feta Sausages

Temps & Portions
Serves 4-6
35 min temps de préparation =
35 min cuisson
Ingrédients
  • 1 tbsp cider vinegar 5774
  • 1 tsp Dijon mustard 5775
  • 1 clove garlic, minced 5776
  • Pinch each salt and pepper 5777
  • 1/4 cup olive oil 5778
  • 1 pkg (375g) Marcangelo Feta and Spinach Chicken Smoked Sausages 5779
    Marcangelo Sausages Chicken Feta & Spinach Gluten Free (4PK) 355G
    $7.90 • Chq
  • 2 tbsp olive oil 5780
  • 1 large red onion, cut into thick rounds 5781
  • 1 large sweet onion, cut into thick rounds 5782
  • 3 ears corn 5783
  • 2 large ripe tomatoes, cut into chunks 5784
  • 1 cup baby spinach or arugula 5785
Instructions
  1. Vinaigrette: Whisk together vinegar, Dijon, garlic, salt and pepper. In a thin stream, gradually whisk in oil until mixture is emulsified.
  2. Peel back husks from corn without removing them. Remove silk and wrap husks around corn. Brush onions with oil. Grill corn and onions, turning occasionally, over medium-high heat, until kernels are soft throughout and bright yellow, and onions are softened with well-defined grill marks, 10 to 15 minutes. During the last few minutes, pull back the husks to brown the kernels.
  3. Grill Marcangelo sausages, turning occasionally, until cooked through, 8 to 10 minutes.
  4. Remove husks and cut away kernels from each cob. Cut onions into large chunks. Cut sausages into bite size pieces.
  5. In large serving bowl, toss together corn, onion, sausages, tomatoes and spinach. Pour vinaigrette over; toss gently until salad is well coated. Season to taste with salt and pepper.

Tips


• The warmth of the grilled meat and vegetables slightly wilts the spinach, helping to meld it together with the rest of the salad.

• If only husked corn is available, soak the corn for 10 minutes in cold water and be sure to brush oil over it before you grill it.

• Use a flat spatula to turn the onions over so that they remain intact.

Marcangelo Fast Pass

Instead of using corn on the cob, use 1 can (10 oz) of peaches and cream corn, drained. Sauté in a non-stick skillet until browned, about 8 minutes.