This was a simple dinner using up things from the freezer, and refrigerator, and of course the garden. The tomato sauce was from last falls harvest. The 2 Aidell’s Andouille sausage links, and the cream cheese needed to be eaten. Here’s the salad recipe, and it just happened to turn out so good, that we’ll be having it again soon.
Salad with Marinara Sauce, Andouille Sausage & Cream Cheese for Two
- 2 cups tomato sauce
- 1/4 cup olive oil
- 2 sausage links
- 1 small onion
- 3 cloves garlic
- unrefined sea salt & fresh cracked pepper to taste
- Fresh herbs; basil, oregano & thyme
Cook all down about 1 & 1/2 hours on low heat, flipping sausage 2-3 times, and give the sauce a stir.
- 1 small summer squash chopped and blossoms if possible
Add and cook down 5 minutes. Remove from heat.
- 4 cups lettuce
Place 2 cups lettuce in 2 large soup bowels
- 1/2 cup cream cheese
Remove sausage and place over lettuce. Mix cream cheese into sauce.
- grated cheese
- crushed olives
Pour sauce over sausage and lettuce, and top with blossoms, olives and grated cheese. Enjoy!
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