Italian Mixed Salad

  • Preparation Time15 mins
  • Cooking Time8 mins
  • Serves6
  • DifficultyEasy
2 tsp olive oil
55g 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
170g Provolone, cubed
300g rinsed canned red kidney beans, patted dry
300g rinsed canned garbanzo beans, patted dry
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

For the Vinaigrette

120ml cup red wine vinegar
120ml olive oil
3 tbsp lemon juice
2 tsp honey
2 tsp salt
Freshly-ground black pepper
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.

To make the Vinaigrette:
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. (Makes 410ml)

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