Marinated Mediterranean Salad
Ingredients:
- 1 4.5-oz jar sliced mushrooms, drained (I prefer raw mushrooms)
- 1 14-oz can artichoke hearts packed in water, drained and quartered
- 1 4-oz can ripe olives, drained and halved lengthwise
- 3 green onions with tops, sliced
- 2/3 cup pepperoncini, sliced
- 6 ounces summer sausage, cut into 1 1/2x1/4-inch pieces
- 4 ounces sliced pepperoni, halved
- 1 cup+ chunks of mozzarella cheese
- 4 tablespoons (1/4 cup) balsamic vinegar
- 4 tablespoons (1/4 cup) extra virgin olive oil
- 2 tablespoons pepperoncini juice (from jar of pickled peppers)
- 3/4 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions: In a large mixing bowl, combine mushrooms, artichoke hearts, olives, green onions, pepperoncini, summer sausage, pepperoni and mozzarella; toss to combine. In a small, deep mixing bowl combine vinegar, olive oil, pepperoncini juice, Italian seasoning, salt and pepper; stir to blend well and pour over ingredients in large mixing bowl. Toss to coat, cover and refrigerate at least an hour or up to 24 hours, stirring a couple of times. Store any leftover salad, covered, in refrigerator.
Number of Servings: 6-8
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