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Categories:
hearts mushrooms olives black olives Mozzarella cheese Cheddar cheese tomatoes garlic wine vinegar olive oil black pepper dry mustard Italian seasoning
Viewed: 61 - Published at: 4 years agoIngredients
- 2 jars Artichoke Hearts, Drained, Reserve Juice
- 1 pound Fresh Mushrooms, Halved
- 1 jar Stuffed Olives, 6 Oz.
- 1/4 pounds Genoa Salami
- 1 can Pitted Black Olives, 16 Oz., Drained
- 1/2 pounds Mozzarella Cheese, Cubed
- 1/2 pounds Sharp Cheddar Cheese, Cubed
- 2 whole Tomatoes, Quartered
- 1 teaspoon Garlic Salt Or Garlic Powder
- 1/2 cups Wine Vinegar
- 2/3 cups Extra Virgin Olive Oil
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Dry Mustard
- 1/2 teaspoons Italian Seasoning
Method
- 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.
