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


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