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Marinated Antipasto
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Description
This dish is a real crowd-pleaser—tasty, pretty, easy. Any of the ingredients can be substituted, added to, left out, or changed in any way to suit your own taste. This is the foundation on which to build, to make it your own. Enjoy!
Ingredients
- 2 jars Artichoke Hearts, Drained, Reserve Juice
- 1 pound Fresh Mushrooms, Halved
- 1 jar Stuffed Olives, 6 Oz.
- ¼ pounds Genoa Salami
- 1 can Pitted Black Olives, 16 Oz., Drained
- ½ pounds Mozzarella Cheese, Cubed
- ½ pounds Sharp Cheddar Cheese, Cubed
- 2 whole Tomatoes, Quartered
- 1 teaspoon Garlic Salt Or Garlic Powder
- ½ cups Wine Vinegar
- ⅔ cups Extra Virgin Olive Oil
- ½ teaspoons Black Pepper
- ½ teaspoons Dry Mustard
- ½ teaspoons Italian Seasoning
Preparation
Combine the reserved juice from the artichoke hearts with the vinegar, olive oil, pepper, mustard, and Italian seasoning.
Carefully arrange the vegetables, meat, olives, and cheese (except the tomatoes) in a large bowl. Pour the marinade over the vegetables. Cover and refrigerate overnight.
When ready to serve, line a large platter with the greens of your choice. Arrange the antipasto, along with the tomatoes, on the greens. Serve immediately.
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