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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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One of my favorites. Ingredients:
1/2 cup fresh basil leaf |
1/3 cup red wine vinegar, dressing |
1 small head romaine lettuce, cut into 1 inch pieces |
1 (7 ounce) jar roasted red peppers, drained and cut into thin strips |
1 (12 ounce) jar pepperoncini peppers (or one large mozzarella cheese ball cut into strips) |
8 ounces pepperoni, sliced |
1 (12 ounce) jar marinated artichoke hearts, drained and cut into halves |
1 cup oil-cured black olive |
1 tablespoon dried red pepper flakes |
Directions:
1. Chop basil leaves in a food processor; add the red wine vinegar salad dressing and process until smooth.
2. Combine the lettuce, roasted red peppers, pepperoncini peppers, pepperoni, artichoke hearts, black olives and red pepper flakes in a bowl.
3. Toss with the basil dressing.
4. Cover and set aside at room temperature for at least 30 minutes to blend the flavors.
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