Colorful Antipasto

• 3 ounces cheddar cheese, cut into 1/4-inch cubes
• 3 ounces Monterey jack cheese, cut into 1/4-inch cubes
• 2-1/2 ounces sliced pepperoni
• 1/2 cup pitted ripe olives
• 1/2 cup broccoli florets
• 1/2 cup cauliflowerets
• 1/2 cup diced green pepper
• 1/4 cup each diced sweet red pepper, yellow pepper, onion and celery
• 1/3 cup white wine vinegar
• 1/4 cup olive oil
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
• 1 tablespoon sugar
• 1 teaspoon dried oregano
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon minced garlic
• 1/4 teaspoon salt

1. In a large bowl, combine cheeses, pepperoni, olives and vegetables. In a small bowl, combine dressing ingredients; mix well. Stir into vegetable mixture. Cover and refrigerate for at least 4 hours. Store in the refrigerator for up to 5 days.

cheddar cheese, cheese, pepperoni, olives, broccoli florets, cauliflowerets, green pepper, sweet red pepper, white wine vinegar, olive oil, parsley, sugar, oregano, red pepper, garlic, salt

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