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Grilled Sausage and Fennel Salad

Grilled Sausage and Fennel Salad
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Serves 4| Hands-On Time: | Total Time:



  1. Heat grill to medium-high. In a large bowl, toss the onions and fennel with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Grill the vegetables and sausages, turning occasionally, until the vegetables are tender and the sausages are cooked through, 10 to 12 minutes.
  3. In a large bowl, toss the grilled vegetables with the spinach, vinegar, remaining tablespoon olive oil, and ¼ teaspoon each salt and pepper.
  4. Divide the salad among bowls and top with the sausage and blue cheese.
By September, 2010

Nutritional Information

  • Per Serving
  • Calories 518Calories From Fat 348
  • Protein 25g
  • Carbohydrate 18g
  • Sugar 4g
  • Fiber 5g
  • Fat 39g
  • Sat Fat 15g
  • Calcium 237mg
  • Iron 3mg
  • Sodium 1894mg
  • Cholesterol 71mg
What does this mean? See Nutrition 101 .

Quick Tip

For easy grilling, leave the root end of the fennel bulb intact when you cut it into wedges.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.