Antipasto Salad

• 2 romaine lettuce hearts, tear into bite size pieces
• 1/2 lb genoa hard salami, diced into bite size pieces
• 2 cups giardiniera hot pickled vegetables, drained
• 12 pitted black olives, coarsely chopped, such as calamata
• 12 large green olives, pitted, coarsely chopped
• 1 (8 ounce) jar roasted red peppers, drained and diced
• 1 (6 ounce) jar marinated artichoke hearts, drained and coarse chop
• Dressing
• 2 tablespoons balsamic vinegar
• 1/4 cup extra virgin olive oil
• salt and pepper

1. Combine the first seven ingredients in large bowl.
2. In a medium size bowl combine balsamic vinegar, extra virgin olive oil, salt and pepper.
3. Drizzle vinegar and oil over the salad just before you serve and toss or you can serve the dressing on the side.

romaine lettuce hearts, genoa hard salami, vegetables, black olives, green olives, red peppers, hearts, dressing, balsamic vinegar, extra virgin olive oil, salt

Taken from www.food.com/recipe/antipasto-salad-67882 (may not work)