Warm Chorizo Salad with Red Wine Vinaigrette

• 

  Vinaigrette

  • 3 Tbsp cold pressed canola oil (45 mL)
  • 1 Tbsp red wine vinegar (15 mL)
  • 1 tsp chopped fresh thyme (5 mL)
  • 1/2 tsp Dijon mustard (2 mL)

  Salad

  • 1 red pepper, roasted and sliced into 1/4 inch slices (1 )
  • 1 Tbsp canola oil (15 mL)
  • 1 cup thinly sliced chorizo sausage (250 mL)
  • 10 oz mixed salad greens (283 g)
  • 1 cup croutons (250 mL)
• 

  Vinaigrette

  1. In a jar, combine ingredients for the vinaigrette and mix well. Set aside.

  Salad

  1. Meanwhile, roast red pepper at 400ºF (200ºC), on a baking sheet, for 20-25 minutes or until blackened. Immediately wrap in foil and let sit for 10 minutes. Slice into strips.
  2. Heat canola oil in a small frying pan over medium heat. Add sausage and cook for 3 – 5 minutes, until just lightly browned but not crispy.
  3.  Place mixed salad greens in salad bowl. Add red pepper strips, sausage and croutons. Pour vinaigrette over top and toss lightly.
  4.  Serve immediately.

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