Crisp Apple And Sausage Salad Gluten Free Recipe 425

Steps:

• In a skillet, cook sausage in oil over medium heat until browned. Set aside to cool. In a small bowl, combine apple slices and lemon juice. In a large salad bowl, combine the salad greens, onion, blue cheese and apple slices. Add salad dressing; toss to coat. Gently stir in sausage. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Place apples in a large mixing bowl and toss with cinnamon and 2 tablespoons cornstarch. Transfer to the prepared baking dish. Pour apple juice over apples.
• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Blend in flour and 2/3 cup cornstarch using 2 forks or a pastry blender until butter mixture is crumbly; sprinkle evenly over apples.
• Bake in the preheated oven until apples are tender and crust is golden, 40 to 50 minutes.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the apples to a 10- to 12-inch cast-iron skillet, filling it almost to the top. Combine the flour, oats, sugars, cinnamon and salt in a large bowl. Cut the butter into small cubes and add to the flour mixture. Using your hands, press the butter into the dry ingredients until it forms a course crumble. Sprinkle evenly over the apples.
• Place the skillet over indirect heat, cover the grill and cook until the apples are completely tender when pierced with a knife and the crumble is golden brown and crispy, 30 to 40 minutes. Serve warm or at room temperature.
• (Alternatively, you can bake this in an 8-inch square cake pan in a 350 degrees F oven for 45 minutes to 1 hour.)

Steps:

• Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.
• Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.
• To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.
• Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.