Marinated Antipasto

Name: Marinated Antipasto
Ingredients: 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

14 ingredients

3 steps

Ingredients

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

Directions

1

Combine the reserved juice from the artichoke hearts with the vinegar, olive oil, pepper, mustard, and Italian seasoning.
2

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.
3

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.