Party Antipasto Salad
By: Anonymous
Published: Friday, April 9, 2010 - 6:54am

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.