• 2 teaspoons Olive Oil

  • 12 oz turkey sausages casings removed

  • 0.5 head romaine lettuce cut into bite sized pieces

  • 0.5 head butter lettuce cut into bite-size pieces

  • 0.25 head iceberg lettuce cut into bite-size pieces

  • 2 Tomatoes coarsely chopped

  • 6 oz provolone cheese cubed

  • 0.75 cup rinsed canned red kidney bean patted dry

  • 0.75 cup rinsed canned chick pea patted dry

  • red wine vinaigrette

  • salt and freshly ground black pepper


  • 1.

    Heat the oil in a heavy medium skillet over medium-high heat. Add the sausage and cook

  • 2.

    Until brown and cooked through, breaking the sausage into bite-size pieces, about 5 to 8

  • 3.

    Minutes. Transfer the sausage to a plate. Cool to room temperature.

  • 4.

    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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