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Potatoes and Brats with Citrus Vinaigrette Salad

Potatoes and Brats with Citrus Vinaigrette Salad
Potatoes and Brats
¼ cup vegetable oil
7 potatoes, cut into ¼ inch slices (**sale** Russet potatoes $2.99/10lb. bag)
6 fully cooked bratwurst, cut into 1 inch pieces (**sale** Birchberry 24 oz. $5.99)
1 ½ medium onions, chopped (**sale** 3lb. bag/$1.99)
1 green bell pepper, chopped
¼ cup soy sauce
¼ cup orange juice
1 ½ teaspoons dried basil
½ teaspoon salt
Pepper to taste
Citrus Vinaigrette Salad
1 bag spinach (**sale** 2/$5.00)
1 ½ cups cauliflower, cut up
½ cup dried cranberries
¾ cup shredded cheddar cheese (**sale** 3/$5.00)
Vinaigrette Ingredients:
¼ cup extra virgin olive oil
2 Tablespoons orange juice
1 Tablespoon lime juice (**sale** 8/$1.00)
¼ teaspoon lime zest
½ teaspoon salt
1 Tablespoon honey
1 teaspoon white wine vinegar
3 fresh basil leaves


In a skillet, heat oil over medium high heat. Add potatoes, cover and cook for about 5 minutes or until crisp-tender. Add bratwurst, onion and green pepper. Cook an additional 5 minutes. In a small bowl, combine soy sauce, orange juice, basil, and salt. Pour sauce into skillet, stirring to coat vegetables. Continue cooking 1-2 minutes.

In a medium bowl, combine spinach, cauliflower, dried cranberries and cheese. In a separate bowl, whisk together vinaigrette ingredients. Strain out basil before combining with salad and serving.

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