Marinated Antipasto

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

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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

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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