Antipasto Salad

Ingredients

• 2 hearts romaine lettuce, chopped
• 1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
• 2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
• 12 pitted black olives, coarsely chopped, such as kalamata
• 12 jumbo green olives, pitted, coarsely chopped
• 1 small jar, 8 ounces, roasted red peppers, drained and diced
• 1 small jar, 6 ounces, marinated artichoke hearts, drained
• 2 tablespoons balsamic vinegar, eyeball it
• 1/4 cup extra-virgin olive oil, eyeball it
• Salt and pepper

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