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Antipasto Salad

Photo: Charles Maraia

Makes 6 Salad-Size Servings

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

Nutrition Information

  • calcium 76 mg
  • calories 424
  • caloriesfromfat 0 %
  • carbohydrate 43 g
  • cholesterol 32 mg
  • fat 21 g
  • fiber 7 g
  • iron 4 mg
  • protein 17 mg
  • satfat 7 g
  • sodium 966 mg

How to Make It

  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.

Fake It, Don't Make It