Antipasto Salad
By on · In Appetizers, Condiments and Seasonings, Dinner, Herbs and Spices, Luncheon, Meals, Meats, Pasta, Regional and Ethnic, ROTD, Salads, Techniques, Vegetables
Italians love the simple blending of delicious flavors in a glorious Antipasto Salad. Served for lunch, dinner or an appetizer course, it’s a wonderful part of your meal.
Antipasto Salad
Prep time
Cook time
Total time
Author: Epicurus.com Kitchens
Recipe type: Salads, Appetizers
Cuisine: Italian
Serves: 8
Ingredients
- 1 small cauliflower; in small florets
- 1 head romaine lettuce, washed, drained and torn into small pieces
- 3 large carrots, thinly sliced
- 1 green pepper; seeded diced
- 1 Cup black and green olives
- 16 ounces cooked, sliced Italian sweet sausage
- 1 1/2 Cups cannellini beans, cooked and drained, cooled
- 1/2 Cup cubed provolone cheese (cut into 1/2-inch cubes)
Dressing:
- 1 1/4 Cups oil; vegetable or corn
- 3/4 Cup vinegar; cider
- 2 cloves garlic, peeled and minced
- 1 teaspoon granulated sugar
- salt and pepper
Instructions
Dressing:
- Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well.
- Pour all but 1/3 cup dressing over salad and sausage, tossing to mix, reserve remaining dressing.
- Cover and refrigerate overnight.
Salad:
- In large bowl, toss together cauliflower, carrots, green pepper, and olives.
- Cook beans in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water.
Assembly:
- Just before serving, mix the ingredients, adding the beans, sausage and cheese. Taste and readjust seasonings and add remaining dressing if necessary.
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