Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chopped Salad with Grilled Merguez Sausage
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 526
- Total Fat
- 34 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 80 milligrams
- Sodium
- 1278 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 2 grams
- Sugar
- 9 grams
- Protein
- 23 grams
The grill does most of the heavy lifting with this weeknight dinner, adding char and depth to both the merguez and the red onions in just a few minutes. It’s balanced out by a tart but creamy feta dressing that clings to every bite of romaine and cucumber. Pita wedges, quickly toasted on the grill, round it all out for a complete meal full of flavor and freshness.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 526
- Total Fat
- 34 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 80 milligrams
- Sodium
- 1278 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 2 grams
- Sugar
- 9 grams
- Protein
- 23 grams
Ingredients
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Directions
- Preheat a grill or grill pan to medium and brush with olive oil. Combine 1/4 cup feta, the lemon juice, honey, 1/4 teaspoon oregano and a pinch each of salt and pepper in a mini food processor; pulse to combine. With the processor running, add the olive oil in a slow stream to make a smooth dressing.
- Brush the red onion slices with olive oil and season with salt and pepper. Arrange on the grill along with the sausages; cook, turning the sausages frequently and the onions once, until lightly charred, 6 to 8 minutes for the onions and 8 to 12 minutes for the sausages. During the last minute of grilling, brush the pitas with olive oil and grill until lightly charred, 30 seconds per side; immediately sprinkle with the remaining 1/4 teaspoon oregano and season with salt and pepper.
- Cut each pita into 4 wedges. Chop the red onion and transfer to a large bowl; add the romaine, cucumber and remaining 1/2 cup feta. Drizzle with the dressing and sprinkle with the chopped dill; toss and season with salt and pepper to taste. Serve with the sausages and pita.
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