Antipasto Salad - cooking recipe

Ingredients

2 romaine lettuce hearts, tear into bite size pieces
1/2 lb genoa hard salami, diced into bite size pieces
2 cups giardiniera hot pickled vegetables, drained
12 pitted black olives, coarsely chopped, such as calamata
12 large green olives, pitted, coarsely chopped
1 (8 ounce) jar roasted red peppers, drained and diced
1 (6 ounce) jar marinated artichoke hearts, drained and coarse chop
Dressing
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
salt and pepper

Preparation

Combine the first seven ingredients in large bowl.
In a medium size bowl combine balsamic vinegar, extra virgin olive oil, salt and pepper.
Drizzle vinegar and oil over the salad just before you serve and toss or you can serve the dressing on the side.