Antipasto Salad

antipasto-salad
Photo by Charles Maraia
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 424 calories
    • Fat 21 g
    • Sat Fat 7 g
    • Cholesterol 32 mg
    • Sodium 966 mg
    • Protein 17 mg
    • Carbohydrate 43 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 76 mg

Ingredients

  1. Check 1/2cup fresh basil leaves
  2. Check 1/3cup bottled red wine vinegar dressing
  3. Check 1 small head romaine, cut into 1-inch pieces
  4. Check 1 7-ounce jar roasted red peppers, drained and cut into thin strips
  5. Check 1 12-ounce jar pepperoncini, drained
  6. Check 1 12-ounce jar marinated artichoke hearts, drained and cut into halves (if not already halved)
  7. Check 1cup oil-cured black olives
  8. Check 8ounces marinated bocconcini, or 1 large mozzarella ball, cut into strips
  9. Check 8ounces sliced pepperoni
  10. Check 1/2teaspoon 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.