Recipes Ingredients Meat & Poultry Turkey Recipes Farm-Stand Salad with Grilled Turkey Sausage Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This salad can be tossed together before serving, but another delightful option is to spread the ingredients out on wooden cutting boards and let guests compose their own salads right at the table. Ingredients 6 cups mixed baby greens 6 radishes, thinly sliced 1 small zucchini, very thinly sliced 1 small summer squash, very thinly sliced 2 cups green beans, trimmed 2 carrots, thinly sliced 4 links of turkey or other low-fat sausage Four 3/4-inch-thick slices of country sourdough bread (optional) 4 tablespoons Buttermilk Dressing Directions Prepare a stove-top griddle or an outdoor grill. In a large bowl, combine all of the vegetables and set aside. Grill the sausage until golden brown, about 5 to 7 minutes. Transfer to a cutting board and cut into 1/4-inch pieces. Grill the bread until golden, about 2 minutes. Toss the sausage into the salad bowl, drizzle the Buttermilk Dressing over, and toss to incorporate. Place a slice of grilled bread on each of 4 dinner plates and arrange the salad over each piece. Rate it Print