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Antipasto Salad

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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

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