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Antipasto Salad

Ingredients
  • 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
Steps
  • 1. 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.
  • 2. Combine garlic mixture with remaining oil and dressing ingredients and blend on high speed until smooth.
  • 3. 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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