Party antipasto salad

Yield: 4 Servings

Measure Ingredient
1 can (16 oz.) artichoke hearts; drained/halved
1 pounds Frozen brussel sprouts
¾ pounds Cherry tomatoes
1 \N Jar (5 3/4 oz.) green Spanish olives; drained
1 \N Jar (12 oz.) pepperoncini peppers; drained
1 pounds Fresh mushrooms; cleaned
1 can (16 oz.) hearts of palm; optional
1 pounds Pepperoni or salami; cubed
1 \N Jar (16 oz.) black olives; drained
¼ cup Red wine vinegar
¾ cup Olive oil
½ teaspoon Sugar
1 teaspoon Dijon mustard
\N \N Salt; to taste
\N \N Freshly ground pepper; to taste


Combine all ingredients before adding the vinaigrette. Refrigerate for 24 hours.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 16, 1998

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