Sausage, Pepper and Artichoke Salad

sausage pepper and artichoke salad

Last week I had created a couple of dishes using sausage: Sausage and Sweet Potato Quiche and California Burrito Bowl.  Consequently, I had some leftover sausage that I had frozen for a dinner just like tonight’s. It ended up being a wonderfully spicy/sweet salad, with lots of flavors and a good amount of dressing (I love dressing). The hubby liked it; I think anyone would!



1 lb. sausage (I used a combo of mild and hot, because that’s what I had frozen)

mixed greens

2 bell peppers, seeded and sliced

quartered artichoke hearts, to taste

2 tbsp. brine from artichoke hearts

1/2 cup mayo

avocado, sliced


coconut oil



Cut the links of sausage lengthwise to take the meat out of the casing. Crumble into a large pan and cook until halfway cooked. Add 1 tablespoon coconut oil and the sliced peppers to saute them. While that’s cooking, get your dressing ready. Whisk the artichoke brine into the mayo and add salt to taste – voila! Dressing that coordinates perfectly! Let the sausage and pepper mix until cooked. Plate your salad: greens, avocado, sausage and peppers, and artichoke hearts. Drizzle with dressing. Enjoy!!



  1. This looks awesome, and looks like something my kids would eat with us too. Will definitely be trying.

    • I think they’ll love it!
      I just made another salad like it with salmon last night – look out for that next week!!

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