Carolyn's Antipasto Salad

• 1 bag artichoke heart
• 12 cup bermuda onion, chopped
• 8 ounces mushrooms, quartered
• 12 cup roasted red pepper, sliced
• 1 cup black olives
• 1 cup sliced roma tomato
• 14 lb salami, cubed
• 14 lb pepperoni, slices
• 14 lb mozzarella cheese, cubed
• 1 package Good Seasons Italian dressing
• balsamic vinegar
• good quality olive oil

1. Mix all salad ingredients EXCEPT for cheese.
2. Mix dressing according to directions on package substituting the vinegar& oil called for with the balsamic vinegar and olive oil.
3. Pour over salad ingredients and toss.
4. Allow salad to marinate in the fridge for at least 3 hours preferably over night.
5. To serve, toss in the cheese and allow salad to come to room temperature for the best flavor.

bermuda onion, mushrooms, red pepper, black olives, tomato, salami, pepperoni, mozzarella cheese, italian dressing, balsamic vinegar, olive oil

Taken from www.food.com/recipe/carolyns-antipasto-salad-19839 (may not work)