Party Antipasto Salad

Photo: flickr user Aylanah

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Yield:

4.0 servings

Added:

April 9, 2010

Creator:

Anonymous

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Ingredients

1 can (16 oz.) artichoke hearts, drained/halved

1 pound Frozen brussel sprouts

3/4 pound Cherry tomatoes

1 jar (5 3/4 oz.) green Spanish olives, drained

1 jar (12 oz.) pepperoncini peppers, drained

1 pound Fresh mushrooms, cleaned

1 can (16 oz.) hearts of palm, optional

1 pound Pepperoni or salami, cubed

1 jar (16 oz.) black olives, drained

1/4 cup Red wine vinegar

3/4 cup Olive oil

1/2 teaspoon Sugar

1 teaspoon Dijon mustard

Salt, to taste

Freshly ground pepper, to taste

Preparation

1

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

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