Fresh farmers' market salad

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15 min


4 servings

* PLUS Cooking time: 13 minutes
Fresh farmers' market salad

Yvonne Duivenvoorden


  • 3 handfuls of green beans
  • 4 Italian sausages
  • 1/2 cup buttermilk
  • 1/4 cup chopped chives
  • Generous pinches salt
  • Generous pinches pepper
  • 1/2 140-g log goat cheese
  • 250 g cheddar
  • 1 cup sliced, cooked beets
  • 1 orange or yellow bell pepper
  • 1/2 small red onion
  • 1 head iceberg lettuce


  • Bring a large saucepan, partially filled with water, to a boil. Meanwhile, trim beans, then add to boiling water and cook until tender-crisp, 3 to 5 min. Drain, then immediately plunge into a bowl of ice-cold water. Drain and pat dry.
  • Lightly coat a frying pan with oil and set over medium heat. Using a fork, prick sausages, then add to pan. Cover and cook, turning occasionally, until golden and cooked through, about 10 to 15 min. Remove to a cutting board and slice.
  • Meanwhile, in a small bowl, using a fork, stir buttermilk with chives, salt and pepper. Crumble in goat cheese and, with a fork, mash cheese against side of the bowl, then whisk to blend. Set aside. Cube cheddar. Slice beets, pepper and red onion into thin strips. Shred lettuce. Divide lettuce between plates or place in a large bowl. Arrange vegetables, cheese and sausage in rows over lettuce. Drizzle dressing overtop. If making ahead, prepare vegetables, sausage, cheese and dressing. Will keep well, wrapped separately and refrigerated, up to 2 days.

Nutrition (per serving)

  • Calories
  • 555,
  • Protein
  • 36 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 38 g,
  • Fibre
  • 4 g,
  • Sodium
  • 1184 mg.

Stop by the farmers’ market and pick up all your favourites. You can use most of them in this satisfying salad.