Photo: Italian Mixed Salad Recipe
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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By michele12615
Austin, TX
on August 29, 2009
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My boyfriend and I love to make this salad but I have to make some adjustments. We substitute regular sausage for the the turkey sausage, add mozzarella (I think the provolone is too sharp alone, and add extra honey to the dressing to mellow the red wine flavor. As with most of Giada's recipes, she has good ideas but her recipes always seem to need tweaking to get a good flavor.
By Hudson Pernod
Cape Coral, FL
on January 10, 2009
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This may be the first salad I've ever eaten that I didn't like. I made it in order to use up turkey sausage left over after preparing Giada's Grilled and Stuffed Portobello Mushrooms with Gorgonzola (which were wonderful. I would never make the salad again -- it was a strange combination of flavors and textures that we didn't think worked together at all. The red wine vinaigrette was humdrum.
By Nicole 22
sacramento, CA
on August 25, 2007
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I love salads but this one is not one I would make again. Did not care for the sausage or beans in it.
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