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Marinated Shades of Italy Salad

5 star rating
 

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Submitted by: Sherry Little

 

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

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Method

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.

 

Notes: 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.

 

Number of Servings: 6 to 8

 

Submitted by: Sherry Little ()

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