Recipe - Party Antipasto Salad

1 cn (16 oz.) artichoke hearts;
drained/halved
1 pound Frozen brussel sprouts
Three fourths pound Cherry tomatoes
1 Jar (5 Three fourths oz.) green
Spanish olives; drained
1 Jar (12 oz.) pepperoncini
peppers; drained
1 pound Fresh mushrooms; cleaned
1 cn (16 oz.) hearts of palm;
optional
1 pound Pepperoni or salami; cubed
1 Jar (16 oz.) black olives;
drained

VINAIGRETTE
One fourth cup Red wine vinegar
Three fourths cup Olive oil
One half teaspoon Sugar
1 teaspoon Dijon mustard
Salt; to taste
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 recipeludigest by James and Susan Kirkland kirkland@gj.net on
Mar 16, 1998