Marinated Antipasto

• 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

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.

hearts, mushrooms, olives, ubc, black olives, mozzarella cheese, cheddar cheese, tomatoes, garlic, wine vinegar, olive oil, black pepper, dry mustard, italian seasoning

Taken from tastykitchen.com/recipes/salads/marinated-antipasto/ (may not work)