Marinated Mushroom Salad

• marinated mushrooms (may add second jar, if desired)
• pepperoncini (to taste)
• hot Italian finger peppers or sliced pepper rings (to taste)
• marinated artichokes
• roasted red peppers
• green olives with pimentoes
• dried black olives
• sour pickles (I like dill or half sours)
• sweet pickles (I like gerkins)
• pepperoni
• sharp provone
• celery
• red onion
• Italian, flat-leaf parsley
• olive oil
• red wine vinegar
• chopped garlic
• salt
• fresh ground black pepper

1. Drain jars of vegetables (do not rinse), cut into small, bite sized pieces when appropriate, and add to large bowl.
2. Cut pepperoni into disks, then cut in half and add to bowl.
3. Cut provolone into small cubes and add to bowl.
4. Cut celery into small pieces and add to bowl.
5. Slice onion into crescents and add to bowl.
6. Coarsely chop parsley and add to bowl.
7. Add oil, vinegar, salt, pepper, and garlic to taste.
8. Refrigerate overnight to blend flavors. Remove from refrigerator 15 minutes before serving to liquify oil, if necessary.
9. Mangare.

mushrooms, pepperoncini, hot italian finger peppers, artichokes, red peppers, green olives, black olives, sour pickles, sweet pickles, pepperoni, provone, celery, red onion, italian, olive oil, red wine vinegar, garlic, salt, fresh ground black pepper

Taken from www.epicurious.com/recipes/member/views/marinated-mushroom-salad-1206280 (may not work)