Smoked Sausage & Bacon Salad

The pork sausage I used in this salad is made at a nearby Czech meat market.  It is unsmoked and uncured.  The market assures me it is pure ground pork and spices and there is no sugar or filler in it.  It’s my favorite of all their sausages, actually. This Induction friendly salad can either be eaten with the Pudina Mint Dressing noted, or with some other dressing you may prefer.   Makes a GREAT lunch!  Nutritional stats reflect the salad made with the mint dressing, however.  I threw in a couple tablespoons of broccoli slaw in mine today to finish off a bag, but it is certainly not essential and therefore have not included that in the nutritional info below.

INGREDIENTS:

4 c. loosely packed salad greens

3 cherry tomatoes, halved

½ green onion, chopped

3 radishes, sliced thinly

1 recipe my Pudina Mint Dressing

2 slices bacon, coarsely chopped and cooked

2 oz. low-carb smoked sausage, sliced thin and browned

DIRECTIONS:   Fry bacon in a non-stick skillet.  Remove to paper towels to drain.  I used that grease to make my Pudina Mint Dressing to go on top of this today.  Brown sausage slices.  Arrange greens in serving plates/platter.  Place tomatoes around the edges.  Top with radishes and green onion.  Drizzle whatever dressing you’re using on top.  If you need to up your fat intake for the day, use hot bacon grease and a splash of vinegar for your dressing (all the bacon grease you want) for a classic wilted salad. Arrange sausage slices evenly on top and sprinkle bacon on last.  Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:  (These numbers do not reflect the dressing.  Check that recipe for additional amounts to add in, or whatever dressing you use.)

134 calories

9.5 g  fat

3.0 g  carbs, 1.65 g  fiber, 1.35 NET CARBS

7.4 g  protein

150 mg sodium