1 1/2 lb. assorted German sausages*, cut into 1/4-inch slices
1 tbsp. olive oil
12 cups torn mixed greens
1 recipe Bavarian Lodge House Vinaigrette
1 1/2 cups cherry tomatoes, halved
3 hard-cooked eggs, quartered
1 medium red onion, sliced

1. In a large skillet cook sausages in hot oil about 10 minutes or until browned.

2. In a very large bowl toss greens with desired amount of vinaigrette. Divide greens between 6 serving plates; top with sausage. Arrange 2 egg quarters and several cherry tomatoes on each plate. Sprinkle with the onion slices. Makes 6 servings.

*Tip: The Bavarian uses a trio of veal brat, Nurmberger brat (pork sausage), and Depreziner (spicy red sausage) for this salad. Smoked or plain fully cooked bratwursts work as well.

Bavarian Lodge House Vinaigrette
4 1/2 tsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed
4 1/2 tsp. snipped fresh oregano or 1 1/2 tsp. dried oregano, crushed
1 tsp. snipped fresh thyme or 1/4 tsp. dried thyme, crushed
4 tsp. Dijon-style mustard
1 tsp. dried minced garlic
1/4 tsp. salt
1/4 tsp. fresh cracked black pepper
1/2 cup balsamic vinegar
3/4 cup olive oil and/or canola oil

In a food processor combine herbs, mustard, garlic, salt, and pepper. Add balsamic vinegar. Cover. With processor running, add oil in a thin, steady stream, processing until well-combined. Store, covered, in refrigerator up to 5 days. Makes 1 1/4 cups.