Ingredients
6
tablespoons olive oil
2
tablespoons red wine vinegar
1/4
teaspoon salt
1/2
teaspoon sugar
1
clove garlic, finely chopped
1
bag (10 oz) ready-to-eat hearts of romaine
1/2
cup chopped fresh Italian (flat-leaf) parsley
2
small zucchini, thinly sliced
2
jars (6 oz each) marinated artichoke hearts, drained, chopped
1 1/2
cups pepperoncini peppers (Italian peppers), drained, chopped (from 16-oz jar)
1
cup pitted green olives, halved
Cracked pepper, if desired
Preparation
In small bowl, mix vinaigrette ingredients with wire whisk, or shake in jar with tight-fitting cover.
In large bowl, place salad ingredients.
Drizzle salad with vinaigrette; toss to coat. Sprinkle with pepper. Serve immediately.
