Italian Mixed Salad
Italian Mixed Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 327
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 24
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 26
- Cholesterol
- 62
- Sodium
- 637
- Total: 33 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 8 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 327
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 24
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 26
- Cholesterol
- 62
- Sodium
- 637
- Total: 33 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 8 min
Ingredients
2 teaspoons olive oil
12 ounces turkey sausage, casings removed
1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/4 head iceberg lettuce, cut into 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, recipe follows
Salt and freshly ground black pepper
Directions
- 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.
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