6 ounces unsliced, fully cooked Polish sausage or salami
2 cups mushrooms, halved
1 cup pimiento-stuffed green olives
1 small zucchini, cut into 1-1/2-inch-long sticks
1/2 cup vinegar
1/3 cup salad oil
1-1/2 teaspoons dried Italian seasoning, crushed
1 teaspoon crushed red pepper
1/2 teaspoon dry mustard
1 clove garlic, minced
1 cup cherry tomatoes, halved
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.