Antipasto Salad Toss
|Romaine lettuce||2 , chopped|
|Genoa salami||1⁄2 Pound, diced (Preferably In 1 Chunk From The Deli Counter)|
|Vegetable||2 Cup (32 tbs), coarsely chopped (Hot Pickled Vegetable Salad)|
|Black olives||12 , pitted and coarsely chopped (Like Kalamata)|
|Green olives||12 , pitted and coarsely chopped (Jumbo Variety)|
|Roasted red peppers||8 Ounce, drained, diced (Or 1 Small Jar)|
|Balsamic vinegar||2 Tablespoon|
|Oil||1⁄4 Cup (4 tbs)|
1) Cut the vegetables, as desired.
2) In a salad bowl, combine salami, lettuce, pickled vegetables, red peppers, artichokes and olives.
3) Drizzle everyting with oil and vinegar.
4) Toss well as season with salt and pepper.
5) Serve as an appetizer.