Antipasto Salad - cooking recipe

Ingredients

salt and pepper to taste
2 hearts romaine, chopped
1/2 lb. Genoa salami
2 c. Giardiniera, coarsely chopped
12 pitted black olives, chopped
12 jumbo green olives, chopped
1 small jar roasted red peppers, diced and drained
1 small jar artichokes, drained
2 Tbsp. balsamic vinegar
1/4 c. extra virgin olive oil

Preparation

Combine all ingredients. Drizzle with vinegar and oil over the salad. Toss and season with salt and pepper to your taste.