Antipasto Salad
Ingredients
- ½ cup fresh basil leaves
- ⅓ 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
- 1 12-ounce jar marinated artichoke hearts, drained and cut into halves (if not already halved)
- 1 cup oil-cured black olives
- 8 ounces marinated bocconcini, or 1 large mozzarella ball, cut into strips
- 8 ounces sliced pepperoni
- ½ teaspoon dried red pepper flakes
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