Marinated Antipasto Platter

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons orange juice
• 1 teaspoon grated orange zest
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried tarragon
• 1/2 pound part-skim mozzarella cheese, cubed
• 2/3 cup pimiento-stuffed olives
• 2/3 cup pitted Greek olives
• 2/3 cup pitted ripe olives
• 1 jar (4-1/2 ounces) whole mushrooms, drained
• 1/2 pound thinly sliced hard salami

1. In a large bowl, combine the first six ingredients. Add the cheese, olives and mushrooms; turn to coat. Cover and refrigerate overnight.
2. Drain marinade; reserving 2 tablespoons. Thread salami onto toothpicks. Arrange on a large platter; drizzle with reserved marinade. Arrange cheese mixture around salami.

olive oil, red wine vinegar, orange juice, orange zest, rosemary, tarragon, mozzarella cheese, pimiento, olives, olives, mushrooms, salami

Taken from www.tasteofhome.com/recipes/marinated-antipasto-platter/ (may not work)