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 |
VINAIGRETTE
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