Smoked Sausage Antipasto Salad

This antipasto salad is basically a deli counter on a plate, and it takes 15 minutes to throw together.

Thin-sliced smoked turkey sausage gets browned until the edges crisp, then lands on a big pile of torn lettuce and romaine loaded with tomato wedges, sliced cucumber, carrot rounds, cauliflower florets, black olives, and scallions.

Crumbled feta and a generous pour of Italian dressing pull it all together into something that’s satisfying enough for dinner but light enough for a summer lunch.

Kitchen Tips

• Slice the sausage thin (about ⅛ inch) and brown it well. Those crispy edges add smoky crunch that transforms the whole salad.
• Drain the sausage on paper towels before adding it to the greens. Nobody wants oily lettuce.
• Toss the dressing at the table so each person can control their own amount. The salad stays crisp longer that way.