Artichoke Antipasto Salad with Basil Vinaigrette

Ingredients

• 33 oz. jar large artichoke hearts
• 12 oz. jar roasted red peppers
• 6 oz can black olives
• 1/4 red onion, cut into very thin slivers, optional
• 2-3 T finely chopped or pureed fresh basil
• 6 T low-sugar purchased vinaigrette dressing

Directions

1. Set a large colander in the sink and pour in the artichoke hearts so they can drain thoroughly.
2. Stir the finely chopped basil into the vinaigrette dressing until you have a basil vinaigrette.
3. Once the artichoke hearts have drained well, take them out of the colander and use that same colander to drain the roasted red peppers.
4. Slice the artichoke hearts in half, then spread them across a large platter so the base is fully covered.
5. After the roasted red peppers are nicely drained, transfer them out of the colander and add the olives to drain there. Blot the peppers with paper towels to remove extra moisture from the surface, then slice them into strips.
6. Slice the red onion into thin slivers.
7. Scatter the red onion and roasted red pepper strips over the artichoke hearts, then spoon the drained olives over everything.
8. Spoon over as much basil vinaigrette as you like, then serve.
9. This salad can stand on a buffet table for an hour or two. Leftovers are also delicious chilled straight from the fridge.