Antipasto Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/2 cup fresh basil leaf
• 1/3 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

Recipe

• 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.