Marinated Mediterranean Salad

• 1 4.5-oz jar sliced mushrooms, drained
• 1 14-oz can artichoke hearts packed in water, drained and quartered
• 1 4-oz can ripe olives, drained and halved lengthwise
• 3 green onions with tops, sliced
• 2/3 cup pepperoncini, sliced
• 6 ounces summer sausage, cut into 1 1/2x1/4-inch pieces
• 4 ounces sliced pepperoni, halved
• 3/4 cup grated mozzarella cheese
• 4 tablespoons (1/4 cup) balsamic vinegar
• 4 tablespoons (1/4 cup) extra virgin olive oil
• 2 tablespoons pepperoncini juice (from jar of pickled peppers)
• 3/4 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

In a large mixing bowl, combine mushrooms, artichoke hearts, olives, green onions, pepperoncini, summer sausage, pepperoni and mozzarella; toss to combine. In a small, deep mixing bowl combine vinegar, olive oil, pepperoncini juice, Italian seasoning, salt and pepper; stir to blend well and pour over ingredients in large mixing bowl. Toss to coat, cover and refrigerate at least an hour or up to 24 hours, stirring a couple of times. Store any leftover salad, covered, in refrigerator.

Ever since I developed this easy salad recipe, my family insists on it whenever they come home. It has become one of our traditional holiday dishes.