Quick Recipe | Salad With Dill, Cashews, Feta and Sausage


All recipes that I post here will be:

  1. healthy
  2. while not tasting disgusting (trust me, they'll be really good!), and
  3. be easy to make



This is an amazing, flavourful salad that's filling and satisfying enough to be a whole meal. This salad is for real. Prep time is minimal and it tastes great! Here's what to do:



  1. Slice the onion as thin as you can. Then soak it in water for 10mins or so. This is optional, but soaking takes a little bit of the bite out of the onion so the flavour is a tad milder. Thanks to Dolores for this tip. Most normal people don't want a mouth full of onion, but a little bit adds a great flavour.
  2. You can wash the lettuce, and add the dill ahead of time, then put that into a plastic container or plastic bag. If you've cooked your meat ahead of time, you can assemble the salad in under a minute: add the meat to the greens, sprinkle on the toppings, and drizzle with olive oil and lemon. Boom! Done.

    If you plan on storing it, just don't add the wet ingredients (olive oil or lemon juice) to the salad until just before you're ready to eat unless like like wilted lettuce.

  3. Use a good quality sausage. There are plenty of good ones out there, but there are a lot more poor quality options. Look for relatively low salt and no additives like breadcrumbs, sugar, etc. One of my favourites is the pork breakfast sausage from The Butcher's Son (near Yonge & Davisville in Toronto) and Row Farms Italian Sausage. The Butcher's Son is my favourite right now since it not overly salty like a lot of other sausages. It works really well with this salad.

  4. Use a good quality feta. Bonfeta is a local company here in Ontario that makes excellent products. Imported feta from Greece tends to be nice too. Unfortunately many of the big-brands that I've tried from conventional grocery stores are pretty bad and actually take away from the salad.

  5. For the dressing, I used the juice of 1 large lemon and about 4-5 table spoons of olive oil for two medium-sized heads of soft leafy lettuce. Just a punch of salt will do, and I like to go heavy on the black pepper, but that's up to you.
RecipesPeter Roberts