Grilled Sausage Okra and Tomato Salad

 

1

package (12 oz) fully cooked chicken sausage

1

tablespoon olive oil

1/2

teaspoon pepper

3 1/2

cups water

1

teaspoon salt

1

lb okra, rinsed, ends removed

4

medium plum (Roma) tomatoes, quartered

1

cup red wine vinegar dressing

4

slices bacon, cut into 1/2-inch pieces

4

cups mixed salad greens (from a 5-oz bag)

1/4

cup chopped fresh basil

8

green onions, sliced (1/2 cup)

• 1 Heat gas or charcoal grill.
• 2 Brush sausages with oil, sprinkle with pepper; place on grill over medium heat. Cover grill; cook 12 to 14 minutes, turning occasionally until browned and heated thoroughly, set aside to cool, about 10 minutes. Cut diagonally into 1/2-inch slices.
• 3 Meanwhile, in 2-quart saucepan, heat water and salt to boil over high heat; add okra. Cook 2 to 3 minutes or until crisp-tender. Drain; rinse with cold water to cool. Drain well.
• 4 In medium bowl, toss okra, tomatoes in 1/2 cup of the dressing . Place vegetables in grill basket (grill “wok”), or place directly on grill rack; reserve dressing.
• 5 Place grill basket on grill over medium heat; cover grill. Grill vegetables, brushing with reserved dressing after 5 minutes. Grill for an additional 5 to 10 minutes or until tender. Cool 10 minutes.
• 6 Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain on paper towels. Crumble bacon, set aside.
• 7 On 4 individual serving plates, arrange salad greens. Top each with sausage and grilled vegetables. Drizzle with remaining 1/2 cup dressing. Garnish with basil, onions, bacon and pepper. Serve immediately.