Ingredients:
1 10-ounce package frozen artichoke hearts
6 ounces Muenster or provolone cheese
6 ounces unsliced salami
2 cups fresh mushrooms, halved
1 cup pimiento stuffed olives
1/2 cup white vinegar
1/3 cup salad oil
1-1/2 Tsp dried Italian seasoning, crushed
1 Tsp crushed red pepper
1/2 Tsp dry mustard
1 clove garlic, minced
1 cup cherry tomatoes, halved
Directions:
Cook artichoke hearts according to package directions.(I did use canned artichokes for this recipe to test it out, they worked fine if you do not want to cook the artichokes). Drain and cool. Place in a large non-metal bowl. Cut cheese and salami into 1/2 inch cubes. Add to bowl. Toss in mushroom halves and olives.
In a sealable container(screw top jar, tupperware container, etc.) combine vinegar, oil,Italian seasoning, red pepper, dry mustard, and garlic. Cover and shake well; pour over ingredients in bowl. Stir until ingredients are coated.
Cover and refrigerate for at least 4 hours and up to 24 hours, stirring occasionally.
Just before serving, gently stir in the tomato halves.
Can be made up to a day ahead.
