Leftover Sausage Salad

So another ingredient we had leftover from the surprise party were some Kirkland Mild Italian Sausage.  I had used most of the package up throughout the week on stuffed jalapeños peppers for my office potluck, lunch for a girlfriend and a snack for Steveo.  That went a long way and we still had 4 left!  Steve and I ate two for breakfast with pancakes on Sunday and we were down to the final two!  One we used for dinner tonight and the last one will be used for the dinner repeat tomorrow.  The only thing I had to pick up for this great salad was a bag of mixed greens.  It definitely got the Steve seal of approval as he inhaled it!

Here's what I used

• Bag of mixed greens
• 1 Cooked Italian Sausage
• 1 beet
• 1 carrot
• 1 avocado
• 1 jalapeño pepper
• havarti
• almonds
• honey
• Mustard a la Provençal (mustard with roasted red peppers, garlic and herbs)
• honey
• honey mustard dip
• President's Choice Avocado Dressing - Lime and Jalapeño 

Here's what I did

1. Turn the oven on the 375.  Chopped a generous handful of almonds and coated them with about a teaspoon of honey and a tablespoon of Mustard a la Provençal.  Spread out thinly on a greased cookie sheet or my new fav kitchen toy - a silicone oven mat that you set on top of the cookie sheet and nothing sticks to it.  Let bake until they start to brown about 10 minutes. Keep a close eye as you don't want them to burn.
2. I like making salad in the individual bowls I'm serving them in when it is just me and Steve or if we are having another couple over.  I think it looks nice and it prevents the salad from getting soggy.  In your bowls place a generous portion of mixed greens.
3. Grate the beet and carrot and place a top of the greens.  Dice the avocado and pepper and put them on next.
4. Slice the sausage and add that to the salad on top of the veggies.  Grate the cheese so you have a small handful (1/8 cup for each) and place that on top of the sausage.
5. Sprinkle the almonds on the cheese warm or cooled.
6. I had some leftover honey mustard dip and thought it would go nice with the dressing so I combine about 2 tablespoons of each and drizzled that on top of the salad.

That's about it.  It really turned out to be a great salad.  The crunch and savoury taste of the almonds brought everything together. It took about 20 minutes to make and was an great way to use the leftover sausage! I'm looking forward to having it again for dinner tomorrow night.