Antipasto Salad

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Charles Maraia
Hands-On Time
15 Mins
Total Time
15 Mins
Yield
Serves 6
By Pilar Guzman
September 2003

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

Nutritional Information

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

How to Make It

Step 1

In a food processor, puree the basil and dressing until smooth.

Step 2

In a large bowl, combine the romaine, roasted red peppers, pepperoncini, artichokes, olives, bocconcini, pepperoni, and red pepper flakes.

Step 3

Toss with the basil dressing.

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