Antipasto Salad

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
• 8 ounces marinated bocconcini, or 1 large mozzarella ball, cut into strips
• 8 ounces sliced pepperoni
• 1 12-ounce jar marinated artichoke hearts, drained and cut into halves (if not already halved)
• 1 cup oil-cured black olives
• 1/2 teaspoon dried red pepper flakes

Preparation

1. Chop the basil leaves in a food processor. Add the salad dressing and process until smooth. Combine the remaining ingredients in a bowl and toss with the basil dressing. Cover and set aside at room temperature for at least 30 minutes to blend the flavors.