How to make it

  • 1. Cook artichoke hearts according to package directions. Drain and cool. Place in a large nonmetal bowl. Cut cheese and sausage into 1/2-inch cubes. Add to bowl. Toss in mushroom halves, olives, and zucchini sticks.
  • 2. In a screw-top jar combine vinegar, oil, Italian seasoning, red pepper, dry mustard, and garlic. Cover and shake well; pour over ingredients in bowl. Cover and refrigerate for at least 4 hours or up to 24 hours, stirring occasionally. Just before serving, gently stir in the cherry tomato halves. Serve with wooden picks or over salad greens. Makes 16 appetizer servings.

Reviews & Comments 2

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    " It was excellent "
    hot_it_up ate it and said...
    A lot of flavors here. Will be on ball game menu.\0

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    " It was excellent "
    sandygalesmith ate it and said...
    Looks easy to me.
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