Olive and Celery Salad with Roasted Red Peppers Recipe | Valerie Bertinelli | Food Network

Ingredients

• One 12-ounce jar roasted red peppers, drained and chopped
• 1 1/2 cups pitted olives of any kind (green, black, kalamata, stuffed with anything), chopped
• 4 celery ribs, thinly sliced
• 1 romaine heart, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• Kosher salt and freshly ground black pepper