Summer Italian Salad
by Kim
(Phoenix Arizona)
I had mushrooms in fridge, had eggplant in fridge and some Chicken Breast but not much else.
Company coming from out of town heading over to see us from airport and I wanted to throw together something without heating up the house, threw the eggplant, chicken and mushrooms on the grill.
Went to store to pick up a few more items and Italian sausage was on sale so came up with this salad idea. You can cook everything outside on the grill and serve the salad with a nice loaf of Italian Bread and a glass of red wine. Makes a perfect dinner on a hot Summer Phoenix Day!
INGREDIENTS
1 head romaine lettuce
4 Roma tomatoes, diced
4 slices Provolone Cheese, sliced
4 slices salami
2 Italian Sausages, grilled and sliced into rounds
2 Chicken Breasts, grilled and sliced
2 Portobello Mushrooms medium or one large, grilled, diced
1 eggplant, sliced in rounds
2 cups bowtie pasta
Italian Dressing of choice
salt and pepper
PREPARATION
Grill sausages and slice in rounds,
Grill and slice chicken into strips.
Grill and slice the mushrooms and eggplant. Slice the salami and cheese.
Cook bow tie pasta, drain and cool.
Clean and cut up the lettuce and place in a large bowl, add the cooled pasta.
Add the chicken, sausage, mushrooms and eggplant.
Add the cheese, salami and tomatoes.
Drizzle with your choice of Italian Dressing, salt and pepper to taste,
toss and serve.
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