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)
2 bell peppers, seeded and sliced
quartered artichoke hearts, to taste
2 tbsp. brine from artichoke hearts
1/2 cup mayo
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!!