Marinated Shades of Italy Salad

A mixture of antipasto ingredients--mushrooms, artichoke hearts, ripe olives, pepperoncini, summer sausage, pepperoni and shredded cheese--is chilled in a balsamic vinegar and olive oil dressing with Italian seasoning.

Ingredients:

• 1 jar (4.5 oz.) sliced mushrooms, drained
• 1 can (14 oz.) artichoke hearts, drained and quartered
• 1 can (6 oz.) pitted ripe olives, drained and halved lengthwise
• 3 green onions with tops, sliced
• 2/3 cup pepperoncini, sliced (reserve juice)
• 6 ounces summer sausage, cut into 1 1/2 x 1/4-inch pieces
• 4 ounces sliced pepperoni, halved
• 3/4 cup finely shredded Mozzarella cheese
• 1/4 cup balsamic vinegar
• 1/4 cup virgin olive oil
• 2 tablespoons juice from the pepperoncini
• 3/4 teaspoon dried Italian seasoning
• 1/4 teasoon salt
• 1/8 teaspoon black pepper

Directions:

In large mixing bowl, combine mushrooms, quartered artichoke hearts, ripe olives, green onions, pepperoncini, summer sausage, pepperoni and Mozzarella cheese; toss to coat. In a small, deep mixing bowl, combine the vinegar, olive oil, pepperoncini juice, Italian seasoning, salt and pepper; stir to blend well. Pour over ingredients in large mixing bowl; toss to coat all. Cover and refrigerate at least 1 hour. Store any leftover salad, covered in refrigerator.

Number of Servings: 6 to 8

Notes from the Cook: This recipe will keep well in a covered bowl in the refrigerator for days. I developed this recipe using ingredients my family liked with an Italian flair. It has now become a "must" at each of our family gatherings. We always put it together the night before so it can marinate well.