Antipasto Salad

by Rachael Ray Show Staff 5:00 PM, October 28, 2007

Aired October 28, 2007

Serves 4 servings
1/3 pound chunk Genoa salami, chopped into 1/2-inch pieces
1/4 cup hot pepper rings
1 red bell pepper, chopped (1 roasted red pepper can be substituted)
1/2 pint marinated mushrooms
1/2 small red onion, thinly sliced
1 pint red grape tomatoes, cut in half
1 pint yellow grape tomatoes, cut in half
1/2 cup flat-leaf parsley leaves, roughly chopped
2 hearts of Romaine, roughly chopped
1 15-ounce can artichokes in water, quartered
Red wine vinegar, a good drizzle
Extra-virgin olive oil (EVOO), a good drizzle

Combine all of the ingredients in a larges salad bowl and give it a good drizzle of both the red wine vinegar and EVOO. Season with a little salt and pepper, toss together and serve.