Antipasto Salad
- 1/2 cup fresh basil leaves
- 1/3 cup bottled red wine vinegar dressing
- 1 small head romaine, cut into 1-inch pieces
- 1 7-ounce jar roasted red peppers, drained and cut into thin strips
- 1 12-ounce jar pepperoncini, drained
- 8 ounces marinated bocconcini, or 1 large mozzarella ball, cut into strips
- 8 ounces sliced pepperoni
- 1 12-ounce jar marinated artichoke hearts, drained and cut into halves (if not already halved)
- 1 cup oil-cured black olives
- 1/2 teaspoon dried red pepper flakes
- Chop the basil leaves in a food processor. Add the salad dressing and process until smooth. Combine the remaining ingredients in a bowl and toss with the basil dressing. Cover and set aside at room temperature for at least 30 minutes to blend the flavors.
fresh basil, red wine vinegar, head romaine, red peppers, pepperoncini, bocconcini, pepperoni, hearts, oilcured black olives, red pepper
Taken from www.myrecipes.com/recipe/antipasto-salad-2 (may not work)