Title: Party Antipasto Salad
Categories: Salads
Yield: 4 Servings

1 cn (16 oz.) artichoke hearts;
-drained/halved
1 lb Frozen brussel sprouts
3/4 lb Cherry tomatoes
1 Jar (5 3/4 oz.) green
-Spanish olives; drained
1 Jar (12 oz.) pepperoncini
-peppers; drained
1 lb Fresh mushrooms; cleaned
1 cn (16 oz.) hearts of palm;
-optional
1 lb Pepperoni or salami; cubed
1 Jar (16 oz.) black olives;
-drained

--------------------------------VINAIGRETTE--------------------------------
1/4 c Red wine vinegar
3/4 c Olive oil
1/2 ts Sugar
1 ts 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 recipelu-digest by James and Susan Kirkland on
Mar 16, 1998