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
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