Vegetarian Antipasto Salad - cooking recipe

Ingredients

2 cups lettuce
1/4 cup black olives
1 pickle
1/4 cup red pepper, chopped
1/4 cup cucumber, chopped
1 artichoke heart, chopped
1 roma tomato, chopped
2 tablespoons roasted red peppers (or prepared vegetarian antipasto)
2 tablespoons plain fat-free yogurt (or mayo)

Preparation

Chop all the veggies.
Mix the antipasto with the yogurt.
Toss all ingredients together (including the dressing) until well combined.