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Sausage, Bell Pepper, and Mushroom Saute
with Italian house salad

Active: 35 min Total: 35 min
This Italian saute of sausage and bell peppers comes together quickly and is served with a hearty Italian house salad on the side.
Smarts: The saute is freezer-friendly - stash away leftovers or make some to enjoy later.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Sausage, Bell Pepper, Mushroom Saute:
  • Onions, medium - 1 , sliced
  • Bell peppers, red - 1 , sliced
  • Sausage, any pre-cooked or smoked variety - 16 oz , sliced
  • Garlic - 2 cloves , chopped
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • Oil, cooking - 1 Tbsp
  • Thyme leaves - 1 tsp , leaves torn
Italian House Salad:
  • Lettuce, romaine - 2 hearts , chopped (sub green leaf or iceberg)
  • Tomatoes, medium - 1 , diced (sub half a cup cherry or grape tomatoes for each medium tomato)
  • Black olives, sliced (2.25 oz / 63 g) - 1 can , drained and rinsed
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oregano, dried - 1/4 tsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

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Prep

  1. Onions / Bell peppers / Sausage / Garlic - Prep as directed. Combine onions and bell peppers. Store sausage and garlic separately. (Can be done up to 5 days ahead)
  2. Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 2 days ahead)
  3. Lettuce / Tomatoes - Prep as directed.
  4. Olives - Drain and rinse.

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Make

  1. Heat a large skillet over medium-high heat. Add cooking oil and then sausage and mushrooms. Saute, turning to brown both sides, until sausage and mushrooms are deep golden brown, 5 to 6 minutes.
  2. Add onions and bell peppers to the pan and continue to cook until tender, 2 to 3 minutes more. Stir in garlic and sprinkle thyme leaves over top. Saute for 1 minute more.
  3. Whisk together vinegar, mustard, and oregano. Add olive oil while whisking. Toss with lettuce, tomatoes, and olives.
  4. Serve saute with salad on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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