1 12 oz. package spinach and feta fully
cooked chicken sausage
6 cups Romaine lettuce hearts, cut or torn
into bite-sized pieces
½ cucumber, skinned and cut on diagonal
6 kalamata pitted olives
¼ cup feta cheese, crumbled
½ red onion, sliced into strips
2 medium tomatoes, cut into wedges
½ cup Greek Goddess salad dressing
Grill the chicken sausage over a medium-high grill, 5
minutes per side. Slice on the diagonal ¼ inch thick.
Set up the salad in a serving bowl or platter and
arrange the grilled sausage slices over the Romaine lettuce. Top with the
cucumber, olives, feta cheese, red onions, and tomatoes.
 |
| It will eventually look like this, but with salad dressing! |
Toss with Greek Goddess dressing. Serve immediately.
Optional – Serve Pepperoncini as a garnish with the
salad.
My Rating: 4/5 "Nice fun fresh flavors! Good variety of textures, too. I could always do without red onions, but in this case they do combine well with the other veggies. Plus, when everything is united by such a good salad dressing, it's hard to complain."
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