Italian Mixed Salad

By á-170456

Ingredients

• 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

Details

Servings 6

Preparation

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.