Serves 3-4
Recipe type: Salad
Cuisine: American
  • 1 large head of Romaine lettuce (about 5 cups shredded)
  • 1 cup cooked red beans, rinse under cold water if using canned beans
  • 1 cup cooked garbanzo beans, rinse under cold water if using canned beans
  • 1 cup frozen peeled edamame (defrost by running it under warm water or leave at room temp)
  • 2 tangerines, peeled and sliced
  • 1 orange, peeled and sliced
  • 3-4 precooked spicy smoked chicken and mango sausage (may substitute any precooked sausage)
  • ½ green bell pepper, sliced thin or diced
  • ½ red or yellow bell pepper, sliced thin or diced
  • ½ red onion, sliced thin
  • 2-3 TBSP chopped fresh mixed aromatic herbs (I used basil, cilantro and dill)
  • Dressing:
  • Balsamic vinegar
  • Freshly cracked black pepper
  • Blood orange infused olive oil (or a squeeze of orange slice and extra virgin olive oil)
  • Toasted Nann bread, or any bread of your choice
  • One medium avocado (optional)
  1. Wash the lettuce, vegetables and herbs and set them in a colander to get rid of excess water before slicing and chopping. Add to a large bowl. Add the beans to the bowl and toss.
  2. Slice the sausage links about ¼ inch thick and brown on both sides, without adding any oil, in a skillet over medium heat. Add the sliced bell peppers and onions. Toss and continue sautéing for another 2-3 minutes until the vegetables are tender but still crisp.
  3. Add the hot sausage mixture over the salad. Add the sliced tangerines and orange. Sprinkle the top with chopped herbs. Crack some black pepper corn over the salad. I don’t use salt for this salad, the salt in sausage is sufficient, but if you prefer you may add salt to taste.
  4. Drizzle some blood orange olive oil or regular olive oil and a squeeze of a fresh orange slice. Drizzle some balsamic vinegar to taste. Toss the salad and serve.
  5. On occasion when I have a nice ripe avocado I dice it large and add it to this salad. You may do so if you love avocados like me, or just leave it out.
  6. Tip: I used store bought plain nann bread, spread a very thin layer of coconut oil on top and sprinkled it with dried herbs then toasted it.
Recipe by Persian Mama at