Summer Salad with Sausage
  • CourseMain Dish, Salad
  • CuisineGluten-free
Servings
3-4
Servings
3-4
Ingredients
  • 1tsp olive oil
  • 1package Larry Schultz’s ground turkey (found in the frozen section at Mississippi Market)
  • 1/2medium white onion, diced
  • 1red bell pepper, diced
  • 4cloves garlic, minced
  • 1sprig fresh rosemary, chopped
  • 3small zucchini squash
  • 1bag spinach
  • 1pinch salt and black pepper, to taste
Instructions
  1. Brown ground turkey in a skillet, season with salt and pepper, stirring in oil your of choice as needed to keep the meat from drying out.
  2. While the meat is cooking, make your zucchini noodles using a small hand-held spiral cutter.
  3. Once almost cooked through stir in onions, continue to let cook until meat is fully cooked and onions are translucent.
  4. Add peppers, garlic, and rosemary, season again and add more oil if necessary.
  5. Once all ingredients are incorporated let cook for another 5 minutes and remove from heat.
  6. Start your salad with a bed a spinach, then layering zucchini noodles, and top with warm meat and veggie sauté, drizzle olive oil to finish.
  7. This salad could also be chilled and served cold or at room temperature, combine zucchini noodles, meat and veggie sauté, drizzling with olive oil. This is a perfect summer potluck salad to bring to your next barbecue, just wait to assemble until ready to serve.
Summer Salad with Sausage
Print Recipe
  • CourseMain Dish, Salad
  • CuisineGluten-free
Servings
3-4
Servings
3-4
Ingredients
  • 1 tsp olive oil
  • 1 package Larry Schultz’s ground turkey (found in the frozen section at Mississippi Market)
  • 1/2 medium white onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 sprig fresh rosemary, chopped
  • 3 small zucchini squash
  • 1 bag spinach
  • 1 pinch salt and black pepper, to taste
Servings:
Units:
Instructions
  1. Brown ground turkey in a skillet, season with salt and pepper, stirring in oil your of choice as needed to keep the meat from drying out.
  2. While the meat is cooking, make your zucchini noodles using a small hand-held spiral cutter.
  3. Once almost cooked through stir in onions, continue to let cook until meat is fully cooked and onions are translucent.
  4. Add peppers, garlic, and rosemary, season again and add more oil if necessary.
  5. Once all ingredients are incorporated let cook for another 5 minutes and remove from heat.
  6. Start your salad with a bed a spinach, then layering zucchini noodles, and top with warm meat and veggie sauté, drizzle olive oil to finish.
  7. This salad could also be chilled and served cold or at room temperature, combine zucchini noodles, meat and veggie sauté, drizzling with olive oil. This is a perfect summer potluck salad to bring to your next barbecue, just wait to assemble until ready to serve.
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