If you eat meat, you may occasionally enjoy the classic sausage & peppers. This is a twist on the classic, grilling the main ingredients instead of using the oven, then placing them over a peppery bed of arugula leaves. You can save some calories and saturated fat by using chicken, instead of pork, but don’t feel obligated, because you’re placing everything over a salad for more health.
As always, try to buy organic veggies, or grow your own. I picked the arugula fresh from my garden minutes before preparing the dish. Also, look for organic, grass fed meat, which will not contain growth hormones or antibiotics. Studies show that when we choose organic foods, we are helping the earth heal.
Serves 4-5 people
Chicken (or pork) sausage, 6 links
Arugula, 1 large bunch, washed and dried
Yellow or red onions, 2 large, sliced into 1/2 inch disks
Sweet peppers, 2, red, yellow or orange, washed, cut into quarters, and seeded.
Balsamic vinegar, best quality says “Traditional” on the label, enough for drizzling on veggies before grilling, then more for drizzling over finished salad
Olive oil, extra virgin, enough for drizzling on veggies before grilling, then more for drizzling over finished salad
Sea salt and pepper to taste
Preheat your grill to medium-high. Peel and cut onions into 1/2 in disks. Wash peppers, quarter, seed, then drizzle peppers and onions with vinegar, oil, salt & pepper. Let marinate 10 minutes to an hour, whichever comes first . Place vegetables on hottest area of grill for 7-10 minutes, then lift, turn and place on cooler part of the grill. Place sausage on hot part of grill for 7- 10 minutes, turn, and cook till done- juices will run clear, about 7-10 minutes. Remove all from grill and let sit 10 minutes.
Wash arugula leaves while food is on the grill. I like to use a salad spinner. Place washed and dried arugula in large salad bowl. Slice sausage in 1/4 in disks, and chop onions and peppers. Lay ingredients over arugula, drizzle with oil and vinegar, salt & pepper, serve.