This salad is great, even my sister and husband loved it! I adapted it from Giada. I changed the dressing and I added artichoke hearts and hearts of palm.
-artichoke hearts (half a can)
-hearts of palm (half a can)
-hot turkey italian sausage (12 oz, cook in 2 teaspoons olive oil)
-1/2 head romaine lettuce (chopped to bite size)
-1/2 head butter lettuce (chopped to bite size)
-1/4 head iceberg lettuce (chopped to bite size)
-2 tomatoes (chopped)
-provolone (from the deli area, 6 oz, cubed)
-red kidney beans (3/4 cup, rinsed & dried)
-garbanzo beans (3/4 cup, rinsed & dried)
-Red Wine Vinaigrette (recipe below)
-salt & 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-sized pieces, about 5-8 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 & pepper to taste and serve.
Red Wine Vinaigrette
-3/4 cup red wine vinegar
-3/4 cup olive oil
-3 tbsp lemon juice
-2 tsp honey
-2 tsp salt
-Freshly Ground Black Pepper
Put all ingredients in a blender to combine.