Italian sausage and roasted pepper salad

By Annegret Henninger
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Serve this Italian sausage red pepper salad with a Jackson-Triggs Reserve Merlot. This red is medium-bodied, so you don't need a serious steak. To lighten the dish, put the meat in a salad.



For the dressing:

  • 1 1/2 teaspoon red wine vinegar
  • 2 teaspoons olive oil
  • Pinch of salt
  • Pinch of pepper

For the salad:

  • 3 Roasted red peppers
  • 4 hot Italian sausages (can also use mild for less spicy ‘heat’)
  • 1/4 cup of thinly sliced vidalia onion


For the dressing:

  1. Simply put the ingredients in a travel container that you will add your salad to and mix together.  (This is a super simple dressing as the flavours and juices of the red peppers and sausage will leak out and add to the flavour of the dressing.)

For the salad:

  1. Heat the barbecue on high heat.
  2. Add the peppers to barbecue and cook until the skin is mostly black and slips off the red pepper easily. Place charred peppers in a bowl, cover with plastic wrap.  Cool until easy to handle. Peel peppers and remove seeds.
  3. Slice into inch strips lengthwise and add to the bowl with the dressing.
  4. Turn the barbecue to low heat.
  5. Add the sausages and cook until cooked all the way through 10-15 minutes.
  6. Let cool and slice once they are lukewarm to prevent the juices from leaking away. Add the sausage to the travel container.
  7. Add the Vidalia onion and mix all ingredients together.
  8. You can serve immediately, or chill in the fridge to bring to a picnic later.

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