Prep Time
15 min
Cook Time
8 min
Yields
6 servings
This salad is packed with protein and flavour. A great side for a summer barbecue.
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ingredients
2
tsp olive oil
12
oz turkey sausage, casings removed
½
head romaine lettuce, cut into bite-size pieces
½
head butter lettuce, cut into bite-size pieces
¼
head iceberg lettuce, cut into bite-size pieces
2
tomatoes, coarsely chopped
6
oz Provolone, cubed
¾
cup canned red kidney beans, rinsed and patted dry
¾
cup canned garbanzo beans, rinsed and patted dry
Red wine vinaigrette
Salt and freshly ground black pepper
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directions
Step 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.
Step 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.