Italian Layered Salad with Bison Pepperoni

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 cups shredded romaine lettuce
• 1 cup cherry or grape tomatoes, halved
• 1 cup chopped yellow bell pepper
• 1 cup chopped fennel bulb
• 1 1/2 cups cubed fresh mozzarella cheese
• 1 (8 ounce) package bison sausage with pepperoni seasoning
• Basil-Sour Cream Dressing
• 2/3 cup mayonnaise
• 2/3 cup sour cream
• 1/4 cup milk
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Make the Basil-Sour Cream Dressing: in a small bowl, whisk the mayonnaise, sour cream, milk, chopped basil, salt and black pepper until smooth. Refrigerate while you prepare the salad.

2. Cook the bison sausage in a skillet over medium heat, breaking it up, for 8 to 10 minutes until it reaches 160°F (71°C) inside. Drain any fat, let cool slightly, then slice or crumble.

3. Halve the cherry or grape tomatoes, and chop the yellow bell pepper and fennel bulb into small pieces.

4. Cut the mozzarella into cubes and shred the romaine lettuce into a large clear glass bowl or deep serving dish.

5. Layer the salad: start with the romaine, then the tomatoes, bell pepper, fennel, and mozzarella cubes.

6. Spread the cooked bison sausage over the top of the layers.

7. Spoon the dressing over the sausage, covering it evenly. Cover the bowl and chill for at least 30 minutes before serving.

8. Toss gently just before serving so the dressing coats the layers, or serve the layers as they are.