Antipasto Salad


1/2cupfresh basil leaves 1/3cupbottled red wine vinegar dressing 1small head romaine, cut into 1-inch pieces 17-ounce jar roasted red peppers, drained and cut into thin strips 112-ounce jar pepperoncini, drained 8ouncesmarinated bocconcini, or 1 large mozzarella ball, cut into strips 8ouncessliced pepperoni 112-ounce jar marinated artichoke hearts, drained and cut into halves (if not already halved) 1cupoil-cured black olives 1/2teaspoondried red pepper flakes


Antipasto Salad

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