Chicken Sausage-Apple Salad With Caraway Vinaigrette

Chicken Sausage-Apple Salad With Caraway Vinaigrette


  • 1 teaspoon caraway seeds, crushed
  • ½ teaspoon coriander seeds
  • 3 tbsp. sherry vinegar
  • 1 tablespoon Bertman Great Lakes Dortmunder Beer Mustard
  • Kosher salt and pepper
  • ½ small red onion, thinly sliced
  • 4 chicken sausages (about 12 oz), sliced into medium chunks
  • 2 tbsp. olive oil
  • 7-8 cherry tomatoes
  • 1 Gala apple, finely chopped
  • 6 cups mixed greens


Heat a small pan on medium, toast caraway and coriander seeds until fragrant, about 2 minutes. In a large bowl, whisk together vinegar, mustard, and tsp each salt and pepper. Mix in seeds, then onion; let sit 5 minutes.

Meanwhile, heat 1 tablespoon olive oil to a medium frying pan, add sausages and cherry tomatoes. Saute for 3-4 minutes

Toss onion mixture with remaining 1 tablespoon olive oil. Place greens and apple on a plate. Top with sauteed sausages, tomatoes and onion mixture. Mix everything just before serving.

Yields 4 servings

Submitted by Cleveland Jewish News


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Posted on

September 15, 2020