Antipasto Salad

• 12 cup fresh basil leaf
• 13 cup red wine vinegar, dressing
• 1 small head romaine lettuce, cut into 1 inch pieces
• 1 (7 ounce) jar roasted red peppers, drained and cut into thin strips
• 1 (12 ounce) jar pepperoncini peppers (or one large mozzarella cheese ball cut into strips)
• 8 ounces pepperoni, sliced
• 1 (12 ounce) jar marinated artichoke hearts, drained and cut into halves
• 1 cup oil-cured black olive
• 1 tablespoon dried red pepper flakes

1. Chop basil leaves in a food processor; add the red wine vinegar salad dressing and process until smooth.
2. Combine the lettuce, roasted red peppers, pepperoncini peppers, pepperoni, artichoke hearts, black olives and red pepper flakes in a bowl.
3. Toss with the basil dressing.
4. Cover and set aside at room temperature for at least 30 minutes to blend the flavors.

fresh basil leaf, red wine vinegar, head romaine lettuce, red peppers, pepperoncini peppers, pepperoni, hearts, oilcured black olive, red pepper

Taken from www.food.com/recipe/antipasto-salad-465407 (may not work)