Italian · Lunch
Sausage and Roasted Pepper Salad
Pan-seared Italian pork sausage sliced over roasted red and yellow bell peppers, peppery arugula, and shaved Parmesan, dressed with red wine vinegar and olive oil. Roasted garlic and fresh basil add depth, served with crusty bread.
$6
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
30.4gProtein
41.8gFat
30.1gCarbs
8.7gSugar
5.9gFiber
1289mgSodium
128mgChol
13.9gSat Fat
880mgPotassium
260mgCalcium
3.4mgIron
1.3mcgVitamin B12
135mgVitamin C
high-fiber
gluten-free-adaptable
mediterranean
hidden-gems
Instructions
1
Prep
Halve and seed both bell peppers. Peel back papery garlic skin, leave cloves whole. Pat sausage dry.
2
Roast
Arrange peppers cut-side down with unpeeled garlic on a tray, drizzle with olive oil, roast at 425°F for 20–25 minutes until skins blister.
3
Sear
Cook sausage in a dry skillet over medium heat for 10–12 minutes, turning frequently, until browned and no longer pink inside.
4
Plate
Peel roasted peppers and slice into strips. Squeeze roasted garlic into bowl with olive oil, vinegar, salt, and pepper; whisk well. Slice sausage diagonally, arrange over dressed arugula and peppers. Scatter Parmesan and torn basil on top. Serve with bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz165g, about 1 large link Italian sweet pork sausage
- 22 medium red bell pepper
- 11 medium yellow bell pepper
- 4 cups80g arugula
- 2 tbsp2 tbsp olive oil, plus extra for roasting
- 2 tbsp2 tbsp red wine vinegar
- 1 oz28g Parmesan
- 4 cloves4 cloves garlic
- 1212 fresh basil leaves
- salt, to taste
- black pepper, to taste
- 2.8 oz40g, about 2 thick slices sourdough bread
