Italian Mixed Salad

• 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.
2. Add the sausage and cook until brown and cooked through, breaking the sausage into bite-size pieces, about 5 to 8 minutes.
3. Transfer the sausage to a plate.
4. Cool to room temperature.
5. Chop and combine the lettuce, tomatoes, cheese, and cooked sausage in a large bowl.
6. Add beans and enough vinaigrette to coat.
7. Season the salad with salt and pepper, to taste, and serve.

olive oil, turkey sausage, romaine lettuce, butter lettuce, tomatoes, provolone, kidney beans, garbanzo beans, red wine vinaigrette, salt

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/italian-mixed-salad-recipe.html (may not work)