Romaine Antipasto Salad With Balsamic Vinaigrette

• Balsamic Vinaigrette
• 1/4 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 large garlic clove, crushed through a press
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup extra virgin olive oil
• Salad
• 2 large head romaine lettuce, rinsed, dried, and torn into bite-sized pieces
• 2 (6 1/2 ounce) jars marinated artichoke hearts, drained and coarsely chopped
• 1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
• 8 ounces sliced salami, cut into 1/2-inch wide strips
• 1 1/2 cups shredded provolone cheese
• 2 cups crisp bread croutons

1. Make the vinaigrette: combine the red and balsamic vinegars, garlic, salt, and pepper in a blender; with the blender running, gradually add the olive oil through the feed tube to make a smooth vinaigrette.
2. In a large bowl, toss the lettuce, artichoke hearts, red peppers, and salami; add the vinaigrette and toss again.
3. Top with cheese and croutons; give it a final toss and serve immediately.

vinaigrette, red wine vinegar, balsamic vinegar, garlic, salt, fresh ground black pepper, extra virgin olive oil, salad, head romaine lettuce, hearts, red peppers, salami, provolone cheese, croutons

Taken from www.food.com/recipe/romaine-antipasto-salad-with-balsamic-vinaigrette-197631 (may not work)