I declare summer officially here as the last two nights' dinner have been a salad of some form. YAY! This recipe is adapted from this week's CSA newsletter. YUM!
Lettuce and Pasta Salad
Mix together:
-small cut pasta (i.e. macaroni, rotelle, penne), cooked and cooled
-green onion, chopped
-2 radishes, chopped (they are super mild right now!)
-head of lettuce, chopped
-1 white turnip bulb or kohlrabi, small diced
-3-4 chicken sausages, sliced, sauted and cooled*
In a separate bowl, mix:
-1/2 c. mayo
-1 tsp. mustard (I prefer dijon, but any variety will do)
-1 Tbs. brown sugar
-1 1/2 Tbs balsamic vinegar**
Pour the sauce mixture over the pasta mixture and combine completely. If you make this ahead of time and can let it sit in the fridge for a couple of hours before serving, that really gives the flavors a chance to seep in and mix together. Serve up top a bed of greens.
*The original recipe did not call for this, but I added in because I was serving this as our entree. The results would have been equally good without the meat. The variety of chicken sausage I used was apple/gouda so that added some great flavor layers overall as well!
**The original recipe called for red wine vinegar, which would be good as well. I didn't have any on hand, so I subbed in the balsamic and it too was delicious!
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