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
Prep time
Cook time
Total time
Recipe type: Salads, Appetizers
Cuisine: Italian
Serves: 8
  • 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)
  • 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
  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.
  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.
  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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