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

Antipasto Salad
 
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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:
  1. Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well.
  2. Pour all but 1/3 cup dressing over salad and sausage, tossing to mix, reserve remaining dressing.
  3. Cover and refrigerate overnight.
Salad:
  1. In large bowl, toss together cauliflower, carrots, green pepper, and olives.
  2. 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:
  1. 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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