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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