| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Salads | 4 | Servings | |
INGREDIENTS
| 1 | cn | (16 oz.) artichoke hearts; drained/halved |
| 1 | lb | Frozen brussel sprouts |
| 3/4 | lb | Cherry tomatoes |
| 1 | Jar (5 3/4 oz.) green Spanish olives; drained | |
| 1 | Jar (12 oz.) pepperoncini peppers; drained | |
| 1 | lb | Fresh mushrooms; cleaned |
| 1 | cn | (16 oz.) hearts of palm; optional |
| 1 | lb | Pepperoni or salami; cubed |
| 1 | Jar (16 oz.) black olives; drained | |
| 1/4 | c | Red wine vinegar |
| 3/4 | c | Olive oil |
| 1/2 | ts | Sugar |
| 1 | ts | Dijon mustard |
| Salt; to taste | ||
| Freshly ground pepper; to taste |
INSTRUCTIONS
VINAIGRETTE Combine all ingredients before adding the vinaigrette. Refrigerate for 24 hours. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 16, 1998
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