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Party Antipasto Salad

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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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