Sweet Sausage and Bean Salad - It's a Meal in Itself!

This is my take on a Giada recipe from about 4 years ago. I have refined it over time and it's a family favorite. Since it has meat AND veggies AND cheese, I serve this as the main course with crusty bread. You will love it!

• Ready In: 25 mins
• Serves: 3-6

Ingredients

• 1 (2/3ounce) packet  good season's  Italian salad dressing mix (the dry mix kind)
• 1⁄4 cup raspberry vinegar
• 3  tablespoons water
• 1⁄2 cup olive oil (or vegetable oil if you prefer)
• 2  tablespoons honey
• 1⁄2 lb Italian sausage (bulk, sweet, regular or hot italian sausage, whatever you prefer)
• 1  head romaine lettuce, chopped
• 2  cups  Baby Spinach, chopped
• 1⁄2 tomatoes, chopped
• 1⁄3 cucumber, peeled and chopped
• 2  green onions, chopped (white and green parts)
• 0.5 (16 ounce) can red kidney beans, drained, rinsed and patted dry
• 0.5 (16 ounce) can garbanzo beans, drained, rinsed and patted dry
• 4  ounces monterey jack cheese, cubed small (Provolone or string cheese work well too)

Directions

1. Make the salad dressing as per the directions on the package (using the rapberry vinegar, oil and water). Shake well and add the honey. Shake again and set aside for flavors to blend.
2. Brown the sausage (on the stove or on the microwave). When it's done, drain and pat with paper towels to get off most of the grease.
3. While the sausage is cooking, chop your lettuce and place in a bowl.
4. Chop and add your tomato, cucumber, and onions.
5. Rinse/drain your beans and put them on top of the veggies.
6. Cube your cheese (tastes better cubed than grated) and put on top of the beans.
7. When the sausage is done, put it on top of the cheese in the bowl and top with 1/3 of the salad dressing.
8. Let it sit for about 2-3 minutes, then toss.
9. Add more salad dressing to taste and serve while sausage is warm.