Antipasto salad is an extremely flavorful option for a light weeknight supper.
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
How to Make It
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.
Fake It, Don't Make It
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