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Tomato, Corn and Grilled Onion Salad with Feta & Spinach Sausages

35 mins

corn sausage salad on white plate with blue napkin



  • 1 tbsp cider vinegar

  • 1 tsp Dijon mustard

  • 1 clove garlic, minced

  • Pinch each salt and pepper

  • 1/4 cup olive oil


  • 1 pkg (375g) Marcangelo Feta and Spinach Chicken Smoked Sausages

  • 2 tbsp olive oil

  • 1 large red onion, cut into thick rounds

  • 1 large sweet onion, cut into thick rounds

  • 3 ears corn

  • 2 large ripe tomatoes, cut into chunks

  • 1 cup baby spinach or arugula

Instead of using corn on the cob, use 1 can (10 oz) of peaches and cream corn, drained. Sauté in a non-stick skillet until browned, about 8 minutes.

Cooking Instructions

  1. Vinaigrette: Whisk together vinegar, Dijon, garlic, salt and pepper. In a thin stream, gradually whisk in oil until mixture is emulsified.

  2. Peel back husks from corn without removing them. Remove silk and wrap husks around corn. Brush onions with oil. Grill corn and onions, turning occasionally, over medium-high heat, until kernels are soft throughout and bright yellow, and onions are softened with well-defined grill marks, 10 to 15 minutes. During the last few minutes, pull back the husks to brown the kernels.

  3. Grill Marcangelo sausages, turning occasionally, until cooked through, 8 to 10 minutes.

  4. Remove husks and cut away kernels from each cob. Cut onions into large chunks. Cut sausages into bite size pieces.

  5. In large serving bowl, toss together corn, onion, sausages, tomatoes and spinach. Pour vinaigrette over; toss gently until salad is well coated. Season to taste with salt and pepper.


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