Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 12 ounces turkey sausage, casings removed

  3. 1/2 head romaine lettuce , cut into bite-size pieces

  4. 1/2 head butter lettuce , cut into bite-size pieces

  5. 1/4 head iceberg lettuce , cut into bite-size pieces

  6. 2 tomatoes, coarsely chopped

  7. 6 ounces Provolone, cubed

  8. 3/4 cup rinsed canned red kidney beans , patted dry

  9. 3/4 cup rinsed canned garbanzo beans , patted dry

  10. Red Wine Vinaigrette, recipe follows

  11. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  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.

  2. 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.


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