Italian Olive and Peppers Salad Recipe - BettyCrocker.com

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