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Sausage And Roast Peppers Salad

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Ingredients
  Penne 4 Ounce, cooked, cooled (125 Gram)
  Red peppers 2 , roasted and cut into strips
  Peppers 2 , roasted and cut into strips (Yellow Or Green)
  Button mushrooms 4 Ounce, sliced (125 Gram)
  Pitted black olives 5 Ounce (155 Gram)
  English spinach 5 , stalks removed and leaves finely chopped
For herbed beef sausages
  Lean beef mince 1 Pound (500 Gram)
  Sausage meat 6 Ounce (185 Gram)
  Garlic 2 Clove (10 gm), crushed
  Chopped rosemary 1 Teaspoon
  Finely chopped fresh basil 1 Tablespoon
  Prosciutto slice/Lean ham 2 , finely chopped
  Olive oil 1 Tablespoon
  Freshly ground black pepper To Taste
For herb dressing
  Olive oil 4 Fluid Ounce (1/2 Cup, 125 Milliliter)
  Balsamic vinegar/Red wine vinegar 2 Fluid Ounce (1/4 Cup, 60 Milliliter)
  Chopped fresh basil/1 teaspoon dried basil 2 Teaspoon
  Chopped fresh oregano/1/4 teaspoon dried oregano 1 Teaspoon
Directions

1. To make sausages, place beef, sausage meat, garlic, rosemary, basil, prosciutto or ham, olive oil and black pepper to taste in a bowl and mix to combine. Shape mixture into 10 cm / 4 in long sausages. Cook sausages under a preheated medium grill, turning occasionally, for 10-15 minutes or until brown and cooked through. Set aside to cool slightly, then cut each sausage into diagonal slices.
2. To make dressing, place olive oil, vinegar, basil, oregano and black pepper to taste in a screwtop jar and shake well to combine.
3. Place sausage slices, penne, red and yellow or green peppers, mushrooms and olives in bowl, spoon over dressing and toss to combine. Line a serving platter with spinach leaves, then top with sausage and vegetable mixture.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Grilling
Dish: 
Salad
Interest: 
Holiday
Ingredient: 
Pepper
Preparation Time: 
60 Minutes
Cook Time: 
15 Minutes
Ready In: 
75 Minutes
Servings: 
6

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