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Marinated Antipasto

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Submitted by: sklittle4224629

 

An assortment of meats, vegetables and cheese are marinated in a mixture of balsamic vinegar and olive oil with Italian seasonings.
 

Ingredients

  • 1 jar (4 oz.) sliced mushrooms, drained
  • 1 can (14 oz.) artichoke hearts packed in water, drained and quartered
  • 3 green onions with some of the tops, thinly sliced
  • 1 can (4 oz.) pitted ripe olives, drained and halved lengthwise
  • 3 ounces Mozzarella cheese, cut into 2x1/4-inch pieces
  • 4 ounces sliced pepperoni, halved
  • 6 ounces summer sausage or salami, cut into 2x1/4-inch pieces
  • 1/4 cup sliced pepperoncini
  • 2 tablespoons pepperoncini juice
  • 4 tablespoons (1/4 cup) olive oil
  • 5 tablespoons (1/3 cup) balsamic vinegar
  • 1/4 teaspoon pepper
  • 3/4 teaspoon dried Italian seasoning

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Method

In a large mixing bowl, combine mushrooms, artichoke heart quarters, green onions, olives, Mozzarella, pepperoni, summer sausage or salami and pepperoncini. In a small mixing bowl, combine pepperoncini juice with olive oil, balsamic vinegar, pepper and Italian seasoning. Stir with whisk to combine well; pour over all ingredients in large bowl; toss to coat. Cover and marinate in refrigerator for several hours or overnight, tossing a couple of times to coat and distribute ingredients. Serve cold. Serves 8 to 10.

 

Notes: Store any leftover salad, covered, in refrigerator. This salad keeps well for days.

 

Number of Servings: 8 to 10

 

Submitted by: sklittle4224629 ()

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