Antipasto Salad

Ingredients

• 2 tablespoons balsamic vinegar 
• 12  olives black such as kalamata pitted coarsely chopped
• 1 small jar marinated artichoke hearts drained
• 0.3 cup olive oil extra-virgin
• 12 jumbo olives green pitted coarsely chopped
• 1 small jar roasted peppers diced red drained
• 2  hearts romaine lettuce chopped
• 0.5 pound genoa salami diced chunk for it in 1 at deli counter,
• 4 servings salt and pepper 
• 2 cups pickled vegetable salad hot coarsely chopped

Equipment

Directions

1. Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts.
2. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.