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Italian Mixed Salad


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Italian Mixed Salad 0 Picture


  • 2 teaspoons olive oil
  • 12 ounces turkey sausage casings removed
  • 1/2 head romaine lettuce cut bite size pieces
  • 1/2 head butter lettuce cut bite size pieces
  • 1/4 head iceberg lettuce cut bite size pieces
  • 2 tomatoes coarsely chopped
  • 6 ounces Provolone cubed
  • 3/4 cup rinsed canned red kidney beans patted dry
  • 3/4 cup rinsed canned garbanzo beans patted dry
  • Red Wine Vinaigrette (see recipe)
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

Heat the oil in a heavy medium skillet over medium-high heat. Add the sausage and cook until brown and cooked through, breaking the sausage into bite-size pieces, about 5 to 8 minutes. Transfer the sausage to a plate. Cool to room temperature.

Chop and combine the lettuce, tomatoes, cheese, and cooked sausage in a large bowl. Add beans and enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

This recipe yields 6 servings.

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