Recipe courtesy of Giada De Laurentiis
Episode: Weekend Lunch
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Italian Mixed Salad
Total:
33 min
Prep:
15 min
Inactive:
10 min
Cook:
8 min
Yield:
6 servings
Level:
Easy
Total:
33 min
Prep:
15 min
Inactive:
10 min
Cook:
8 min
Yield:
6 servings
Level:
Easy

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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