Antipasto Salad

2 romaine lettuce hearts, chopped
1/2 lb Genoa salami, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped
12 pitted black olives, coarsely chopped
12 jumbo green olives, pitted, and coarsely chopped
1 small jar roasted red peppers – (8 oz), drained, diced
1 small jar marinated artichoke hearts – (6 oz), drained
1/2 cup cherry tomatoes
1/2 lb Provolone cheese, cut into bite size pieces
2 Tbs balsamic vinegar
1/4 cup extra-virgin olive oil
Coarse salt, to taste
Freshly-ground black pepper, to taste

Combine lettuce, salami, chopped hot pickled vegetables, olives,
red peppers, tomatoes, provolone cheese and artichoke hearts.

Drizzle vinegar and oil over the salad.

Toss salad and season with salt and pepper, to your taste.

Serves 4


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