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Yield:
4 Servings
Ingredients:
| 1 can |
(16 oz.) artichoke hearts, drained/halved |
| 1 lb |
Frozen brussel sprouts |
| 3/4 lb |
Cherry tomatoes |
| 1 jar |
(5 3/4 oz.) green Spanish olives, drained |
| 1 jar |
(12 oz.) pepperoncini peppers, drained |
| 1 lb |
Fresh mushrooms, cleaned |
| 1 can |
(16 oz.) hearts of palm, optional |
| 1 lb |
Pepperoni or salami, cubed |
| 1 jar |
(16 oz.) black olives, drained |
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----------------- VINAIGRETTE ---------------- |
| 1/4 cup |
Red wine vinegar |
| 3/4 cup |
Olive oil |
| 1/2 tsp |
Sugar |
| 1 tsp |
Dijon mustard |
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Salt, to taste |
Instructions:
Instructions: Combine all ingredients before adding the vinaigrette. Refrigerate for 24 hours.
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