Antipasto Salad

  • 4 Cups torn mixed salad greens
  • 5oz Klement's beef summer sausage, sliced
  • 1 Cup cubed provolone cheese
  • 1 Medium bell pepper, cut into strips
  • 8 Cherry tomatoes, quartered
  • 2 Tbsp pitted black olives, sliced
  • Roasted Garlic Dressing
  • 1/3 Cup olive oil
  • 8 cloves garlic, peeled
  • 3 Tbsp. vinegar
  • 2 Tbsp grated parmesan cheese
  • 2 Tbsp chopped fresh parsley
  • Dash of pepper

In small skillet, cook garlic and 2 Tbsp of the oil over medium heat, stirring frequently, until garlic is golden brown (about 10 minutes). Allow garlic to cool. Combine garlic mixture with remaining oil and dressing ingredients and blend on high speed until smooth.

Cut summer sausage slices into eighths. In large bowl, combine salad ingredients. Pour dressing over salad and toss gently.

Makes 4 servings.

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