Antipasto Salad

Antipasto Salad
Charles Maraia
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preparation
15
minutes
cooking
15
minutes
Serves 6

Ingredients

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
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
1/2
teaspoon
dried red pepper flakes

Directions

  1. In a food processor, puree the basil and dressing until smooth.
  2. In a large bowl, combine the romaine, roasted red peppers, pepperoncini, artichokes, olives, bocconcini, pepperoni, and red pepper flakes.
  3. Toss with the basil dressing.

 

Pilar Guzman
August 2003

Nutritional Information

  • Per Serving
  • Calories 424
  • Calcium 76 mg
  • Carbohydrate 43 g
  • Cholesterol 32 mg
  • Fat 21 g
  • Fiber 7 g
  • Iron 4 mg
  • Protein 17 mg
  • Sat Fat 7 g
  • Sodium 966 mg
What does this mean? See Nutrition 101.

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