Antipasto Salad
photo by tonyf56
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
6 salad size servings
- Serves:
- 6
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
directions
- Chop basil leaves in a food processor; add the red wine vinegar salad dressing and process until smooth.
- Combine the lettuce, roasted red peppers, pepperoncini peppers, pepperoni, artichoke hearts, black olives and red pepper flakes in a bowl.
- Toss with the basil dressing.
- Cover and set aside at room temperature for at least 30 minutes to blend the flavors.
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RECIPE SUBMITTED BY
tonyf56
United States
I was born in N.Y. to Italian parents in the 50s my father owned an Italian restaurant. I moved to ca in the 70s and started cooking professionally in the late 70s