Romaine Antipasto Salad With Balsamic Vinaigrette - cooking recipe

Ingredients

Balsamic Vinaigrette
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1 large garlic clove, crushed through a press
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup extra virgin olive oil
Salad
2 large head romaine lettuce, rinsed, dried, and torn into bite-sized pieces
2 (6 1/2 ounce) jars marinated artichoke hearts, drained and coarsely chopped
1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
8 ounces sliced salami, cut into 1/2-inch wide strips
1 1/2 cups shredded provolone cheese
2 cups crisp bread croutons

Preparation

Make the vinaigrette: combine the red and balsamic vinegars, garlic, salt, and pepper in a blender; with the blender running, gradually add the olive oil through the feed tube to make a smooth vinaigrette.
In a large bowl, toss the lettuce, artichoke hearts, red peppers, and salami; add the vinaigrette and toss again.
Top with cheese and croutons; give it a final toss and serve immediately.