Thai Salad by Linda Mire withSweet Chili Garlic Sauce
1/2 pound Teet's Smoked Garlic Pork Sausage, cut into 1/2" rounds
2 cucumbers, peeled and cut into 1/2" rounds
1/2 red onion, peeled, cut in half moons and separated into single strips
1 cup cilantro, leaves removed from stems
1/2 cup Sweet Chili Garlic Sauce, chilled and thinned make it a nice consistency for salad dressing
In a non-stick fry pan, cook the sausage until it is nice and crispy on the edges. Remove to a dish lined with a paper towel to drain. Arrange the cucumbers, sausage and red onion on two salad plates. Sprinkle the cilantro on top.
Drizzle the sweet chili garlic sauce over each salad (I used about 2 tablespoons per salad). Delicious!