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Grilled Vegetable & Andouille Salad with Spicy Ranch

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Level: Easy

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Description

This salad would go with pretty much anything you throw on the grill—burgers, ribs, steak, BBQ chicken, or even more grilled vegetables. You can never have too many grilled vegetables.

From Natalie Perry of Perry’s Plate.

Ingredients

  • 2  Romaine Hearts, Chopped
  • ½ heads (small) Purple Cabbage, Sliced Thinly
  • 1 cup Shredded Carrots
  • 2 Tablespoons Avocado Oil, Or Another Heat-safe Oil
  • 3 ears Corn, Shucked
  • 12 ounces, weight Andouille-style Pre-cooked Sausages
  • 2  Sweet Onions, Peeled And Sliced Into 1/4-inch Rings
  • 3  Ripe Avocados
  • 1 cup Chopped Fresh Tomatoes
  • ½ cups Chopped Fresh Cilantro
  • FOR THE DRESSING:
  • 1-¼ cup Prepared Ranch Dressing
  • 2 Tablespoons Hot Sauce, Or More To Taste
  • 2 Tablespoons Lime Juice

Preparation

Combine chopped Romaine, sliced cabbage, and shredded carrots in a very large salad bowl. (Like the giant one you take to potlucks.)

Preheat grill to high heat.

Drizzle oil over the ears of corn, sausage, and onion rings. (Don’t separate the onion rings. It’ll make them easier to grill.) Lay them on the grill. Reduce the grill heat to medium-high. Grill, covered, for 10–12 minutes, turning every few minutes, until corn is cooked through and has dark spots, sausages are cooked through and juicy, and onions

Transfer sausage and vegetables from the grill to a cutting board. When they have cooled enough to handle, cut corn from cobs and dice sausage and onions. Add them to the salad greens. Peel, pit, and chop avocados. Add to the salad as well.

Combine ranch dressing, hot sauce, and lime juice in a small bowl. Pour over the salad and toss to coat everything evenly.

Add chopped tomato and cilantro to the top of the salad and serve.

Note: If you happen to have a grill skillet, I recommend using it to cook the onions so you don’t lose a bunch to the flames.

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