This past weekend, we had the most amazing little family vacation at The Gaylord Palms here in Orlando. I got a ton of pictures and can’t wait to share them with you soon. Right now I’m in Minneapolis for a first ever GMBlogFest, hosted by General Mills. The next few days are going to be filled with excitement, I can’t wait!
Remember to stop by and enter the Epiphanie Camera bag giveaway if you haven’t already. The camera bags from Epiphanie look like high end bags, and can also double as large purses and diaper bags.
And here’s a recipe I made about a week ago I think you’ll like. It’s simple and satisfying.
I just love sausage and peppers. Whether it’s in a sandwich, with pasta, or on a pizza. Since everyone in my family loves it so much, I thought I would try to make a healthier, low carb version of one of our favorite dinners.
For this salad, I simply made it with lots of fresh sliced bell peppers and a small head of radicchio. Then I topped the salad with browned Italian sausage. To make this salad even more figure friendly, you could use lower fat Italian turkey or chicken sausage. For a dressing, I just drizzled over balsamic vinegar and olive oil.
Yield: Serves 4
5 links sweet or hot Italian sausage, sliced and sauteed
1 large green pepper, sliced
1 large red pepper, sliced
1 large yellow pepper, sliced
1/2 medium red onion, sliced
balsamic vinegar
olive oil
1 small head radicchio, torn
Saute sausage in a large skillet with a little olive oil until done and no longer pink.
Combine sliced bell peppers, onion and radicchio in a salad bowl. Top with cooked sausage. Drizzle over balsamic vinegar and olive oil to taste.
