MINTED PEACH, CORN & CUCUMBER SALAD WITH HONEY GARLIC SAUSAGE

You will need

• 25 each Honey Garlic Sausage, cooked, 6-inch, thawed
• 1.05 kg DOLE^® Diced Peaches in Juice
• 700 g Kernel Corn, frozen
• 1.05 kg English Cucumbers, fresh, peeled
• 150 g Red Onion
• 375 g Red Bell Pepper
• 35 g Mint
• 750 mL Apple Cider Vinaigrette

Method

1. Thaw the honey garlic sausages on a sheet pan the day before in the refrigerator at ≤40°F/4°C.
2. Open the can of DOLE^® Diced Peaches in Juice and drain in colander; discard the juice. Reserve the peaches for the later step.
3. Preheat convection oven to 325ºF/165ºC. Place parchment paper on sheet pan(s). Place frozen corn in a single layer on parchment-lined sheet pan(s) and place in the oven. Roast for ~18-25 minutes, stirring or turning corn once halfway through cooking to promote even browning. Remove from oven and allow to cool.
4. Wash fresh produce under cool running water. Prepare English cucumber, red onions, and red bell peppers and place in a large mixing bowl. Add in the drained peaches and cooled corn and mix gently with a large spoon. Add mint and mix gently. Add in the apple cider vinaigrette and toss the salad gently. Cover with wrap and hold at ≤40ºF/4ºC until service.
5. While salad is chilling prepare the honey garlic sausages. Cook the sausages your favourite way, either in the oven or on the grill. Preheat the convection oven to 325°F/165°C. Remove the sausages from the bag and cut each sausage into four pieces on the diagonal and place in a single layer on parchment-lined cooking sheet(s). Place in oven uncovered for ~15 to 18 minutes, flipping halfway through, until the sausages heat to a minimum internal temperature of 165°F/74°C for a minimum of 15 seconds. Transfer to an insert pan(s) and cover with lid. Hold at >140ºF/60ºC until service.
6. Serve 180 mL of prepared salad using a 6 oz spoodle and place 4 pieces of sausage (7 oz/204 g) on the side of the salad.
7. Garnish Serve with crusty bread or garlic bread;
   may garnish with sliced green onions (sides/garnishes are not included in
   the nutrition facts).
   CPP: Maintain sausage >140ºF/60ºC for a maximum of 4 hours. Temperatures should be taken every 2 hours during holding.
   Discard unused product.
   CCP: Chill salad under refrigeration at ≤40ºF/4ºC. Discard after 3 days.
   NOTE: Refer to local or regional public health regulations for any hot holding time limits.