Greek Salad with Spinach & Feta Chicken Sausage

al fresco

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."