Mediterranean Salad with Red Grapes and Spanish Sausage {recipe}

Salad with Roasted Grapes and Chorizo

This post is sponsored by DOLE Salads, who is giving us TWO CHANCES TO WIN: a $40,000 Trip to Spain” AND a $500 gift card and other good things in a Spanish Inspired Recipe Contest, deets here!

To inspire you in the kitchen for both the Taste of Spain giveaway and the Spanish-Inspired Recipe Contest, we’re sharing a recipe for Mediterranean Salad with Red Grapes and Spanish Sausage, out of the DOLE Salads kitchen. The salad is super easy, using DOLE Salads Mediterranean blend with the addition of Spanish chorizo sausage and red seedless grapes. Because the chorizo is so flavorful, no need for a fancy dressing, just a simple drizzle of lemon juice and olive oil!

Mediterranean Salad with Roasted Grapes and Chorizo {recipe}

from DOLE Salads: “You’ll likely hear ‘chorizo’ before ‘Spanish sausage,’ but the words mean the same for this encased meat, commonly used in paella and breakfast dishes. Punctuated with smoky paprika, white wine and smoked, dried pimento peppers, the ground pork meat runs deep red in color and can range in spiciness. Spanish sausage tends to fall on the milder, less acidic side compared to the Mexican version, which is typically heavier on the peppers and vinegar. Juicy red grapes, crunchy celery and a splash of citrus balance out the smoke in this patio-friendly, sharable summertime salad.”

4 Servings

INGREDIENTS

1 package (8 oz.) DOLE® Mediterranean, coarsely chopped
1 cup cooked Spanish chorizo sausage, thinly sliced or substitute with 1 cup of cooked quinoa
½ cup thinly sliced celery
½ cup red seedless grapes, cut in half
3 tablespoons olive oil
2 tablespoons Mediterranean preserved lemon, finely chopped
1 garlic clove, minced
Juice from 1 small lemon, (about 2 tablespoons)
Salt and pepper to taste (optional)
Country bread (optional)

DIRECTIONS

In a large bowl, toss all ingredients together. Transfer to shallow bowls or plates and serve with country bread if desired.

Family Friendly Suggestion: Serving kids or less adventurous eaters? Tone down the spicy Spanish sausage with milder chicken sausage or a cup of cooked beef seasoned simply with salt and pepper. Not a fan of quinoa or in a hurry? Substitute a cup of pre-cooked and cooled, instant rice for a familiar, easy-to-prep grain. If preserved lemon is hard to find, brighten up the dish with a couple of teaspoons of grated fresh lemon peel instead.

by Sarah J. Gim on May 21, 2013 · 0 comments

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