Italian Mixed Salad

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  • Level: Easy
  • Total: 33 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 8 min
  • Yield: 6 servings
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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


  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.