Recipe by The Bison Council
"Layers of crisp, colorful greens and veggies topped with chopped bison sausage with pepperoni seasoning and a creamy basil dressing make a perfect lunch or dinner side salad."
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shredded romaine lettuce
cherry or grape tomatoes, halved
chopped yellow bell pepper
chopped fennel bulb
1 1/2 cups
cubed fresh mozzarella cheese
1 (8 ounce) package
bison sausage with pepperoni seasoning
Basil-Sour Cream Dressing:
chopped fresh basil
Family didn't care for fennel or basil in this recipe, but that is a personal choice. I thought the sausage was pretty good, maybe a little more spice would make it super tasty. Beautiful looking salad.
I really liked the bison pepperoni...just full of flavor and made this a tasty salad! This is quick and easy and a great dinner for a hot summer night! TIP:If you cannot find leeks or do not care for them, I subbed celery. I will make this again, thanks for the recipe!
In order to accommodate dietary restrictions, I made a few changes. I used a mix of spring greens and spinach in place of romaine, omitted the mozzarella chunks, replaced the sour cream with low fat yogurt and used low fat mayo and milk for the dressing. Everyone loved this salad and I will be making it many more times, as soon as I locate a source for the bison pepperoni. Thank you so much!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Layered Salad with Bison Pepperoni
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 256
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