Italian Mixed Salad

  • 2 tsp olive oil
  • 55g turkey sausage, casings removed
  • 1/2 head cos 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
  • 170g Provolone, cubed
  • 300g rinsed canned red kidney beans, patted dry
  • 300g rinsed canned chickpeas, patted dry
  • Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper
  • For the Vinaigrette
  • 120ml cup red wine vinegar
  • 120ml olive oil
  • 3 tbsp lemon juice
  • 2 tsp honey
  • 2 tsp salt
  • Freshly-ground black 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-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.

To make the Vinaigrette:
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. (Makes 410ml)

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