Ingredients
- 1 can (16 oz.) artichoke hearts, drained/halved
- 1 pound Frozen brussel sprouts
- 3/4 pound Cherry tomatoes
- 1 jar (5 3/4 oz.) green Spanish olives, drained
- 1 jar (12 oz.) pepperoncini peppers, drained
- 1 pound Fresh mushrooms, cleaned
- 1 can (16 oz.) hearts of palm, optional
- 1 pound Pepperoni or salami, cubed
- 1 jar (16 oz.) black olives, drained
- 1/4 cup Red wine vinegar
- 3/4 cup Olive oil
- 1/2 teaspoon Sugar
- 1 teaspoon Dijon mustard
- Salt, to taste
- Freshly ground pepper, to taste
Make it step by step
- Combine all ingredients before adding the vinaigrette. Refrigerate for 24 hours.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.