Ingredients
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)
Preparation
Heat gas or charcoal grill.
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.
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.
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.
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.
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.
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.
