Antipasto Salad
Yield: 4-6 servings
Cook Time: None.
Tips: Deli sandwich-style slices of Provolone can be used.
Suggestion: Serve as a salad side with a main course or as a light lunch or dinner. If desired, top with Parmesan cheese.
  • Dressing
  • 1/2 cup olive oil
  • 1/3 cup white or red wine vinegar
  • 1/2 teaspoon seasoned salt (or table salt)
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon freshly ground black pepper

  • Salad
  • 1/2 lb. summer sausage, cut into thin strips, 2-3 inches long
  • 4 oz. Provolone cheese, cut into thin strips, 2-3 inches long (can use sandwich slices)
  • 1 bunch spinach, washed and torn into bite size pieces
  • 1/2 head romaine lettuce, washed and torn into bite-size pieces
  • 1/4 lb. mushrooms, sliced
  • 1/2 cup quartered marinated artichoke hearts
  • 2 T cup sliced green onion
In a small mixing bowl, whisk together oil, vinegar, season salt, mustard and pepper. Set aside while preparing salad (recipe follows).

In a large mixing or salad bowl, combine sausage, cheese, spinach, lettuce, mushrooms, artichoke hearts and green onion. Toss briefly. Pour dressing over salad and toss until evenly coated. Serve.