1 (6 oz.) jar marinated artichoke hearts
2 bunches romaine lettuce, chilled
2 tbsp. cider vinegar
1/4 tsp. dried oregano, crushed
1 sm. clove garlic, crushed
1 green, red or yellow pepper, cut in strips
8 oz. Mozzarella cheese, cut in 1/2 inch cubes
8 cherry tomatoes, halved
6 slices salami, fold in quarters
Fresh oregano (optional)
Rolled anchovy fillets (optional)

Drain artichoke hearts, reserving marinade. Remove outer leaves of romaine; tear remaining romaine into bite-size pieces. In small bowl, combine marinade from artichoke hearts, vinegar, oregano, garlic and season to taste, stirring until well mixed.

In medium bowl, combine artichoke hearts, green pepper, cheese, tomatoes and salad dressing, tossing gently to mix.

To serve, line large salad bowl with romaine leaves; fill with torn pieces. Spoon artichoke heart mixture over top, leaving center open. Place salami triangles in center. Garnish with oregano and anchovy fillets.