Spiced, Colorful, Tangy And Crunchy Salad With Sausage, Olives And Vegetables

Don’t you love the firm, glossy skin, and vivid colors of bell pepper? What’s more, they actually add a healthy color to our life. Among other nutrients, these beauties are packed with vitamin A and vitamin C, both powerful antioxidants. Just like carrots.

 

Toss quickly this mildly spiced fresh salad, packed with nutrients, to go with your meals. This recipe adds a delicious crunch and a brilliant splash of color to your eat well goals. This, along with the heat from the pickled jalapeno, makes it a totally irresistable salad.

Use firm, fresh vegetables and leaves. Make sure to rinse well before slicing. For a better crunch, use icerberg lettuce instead of frisee.

Spiced, Colorful, Tangy And Crunchy Salad With Sausage, Olives And Vegetables

Ingredients

For the dressing

1 teaspoon white vinegar

1 teaspoon freshly squeezed lemon juice

1 teaspoon olive oil

salt, to taste

For the salad

small bunch coarsely chopped frisee lettuce leaves, plus a few left whole

1/3 cup yellow bell pepper, deseed, quartered and cut into strips

1/3 cup red bell pepper, deseed, quartered and cut into strips

1/3 cup green bell pepper, deseed, quartered and sliced into strips

1/3 cup carrots, peeled and sliced into matchsticks

1 boiled chicken sausage, quartered and sliced thin

½ medium tomato, deseeded, halved and sliced

1 tablespoon sliced pickled jalapenos, cut into halves

1 tablespoon sliced black olives

 

Directions

Mix all ingredients for the dressing; season to taste. Set aside.

Toss the chopped salad leaves with the jalapenos, bell peppers, olives, tomatoes and carrots. Throw in the sausage slices. Stir in the dressing just before serving; toss to coat. Serve on a bed of lettuce.