Antipasto

Ingredients

• 1/4 lb. Genoa salami, sliced
• 1/4 lb. Provolone cheese, sliced
• 1 bunch celery, cut into lengthwise wedges
• 1/2 jar Italian (Tuscan) peppers
• 2 tomatoes, cut into wedges
• 1 (10 oz.) pkg. frozen artichoke hearts, thawed
• 1/2 can pitted ripe olives
• 1/2 lb. mushrooms, marinated in olive oil and oregano