Roasted Artichoke Salad

2 heads romaine lettuce, thinly chopped

1 pepper, diced

1 Jar marinated artichoke hearts, drained

2 small cucumbers, diced

1/4 cup chopped pepperoncinis

1 cup cherry tomatoes, diced

1/2 cup chopped kalamata olives

1/2 c vegetable oil

1 tablespoon white vinegar

2 tablespoon apple cider vinegar

2 tablespoons italian seasoning

good pinch of salt & black pepper

Preheat oven to 450 degrees. Put artichoke hearts on a baking sheet, and roast in oven for 20-25 minutes until golden brown. Rotate half way through.

In a large salad bowl, add romaine, pepper, olives, cucumbers, pepperocinis, and cherry tomatoes. Combine salad dressing ingredients in a bowl and whisk. Once artichoke hearts cool to room temp, top the salad and dress.