Antipasto Salad

Course Salads

Ingredients in this Recipe

1 12 ounce jar marinated artichoke hearts, drained and cut into halves (if not already halved)
1 12 ounce jar pepperoncini, drained
1 cup oil cured black olives
1 small head romaine, cut into 1 inch pieces
1/2 cup fresh basil leaves
1/2 teaspoon dried red pepper flakes
1/3 cup bottled red wine vinegar dressing
8 ounces marinated bocconcini, or 1 large mozzarella ball, cut into strips
8 ounces sliced pepperoni

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