Mike's Italian Salad

Submitted by Imagi

8 ounces button mushrooms,
2 slightly cracked dried red peppers
2 crushed cloves of garlic
¼ cup virgin olive oil

1 can drained pitted black olives
1 jar drained, stuffed green olives
1 jar cherry peppers (stemmed, halved and seeded)
2 small jars Tia Maria artichoke hearts with juice


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Add mushrooms, red peppers, and garlic to virgin olive oil. Store at room temperature in a medium-size, air-tight plastic container for 24 hours .

The next day, add remaining ingredients. Stir gently in storable air-tight plastic container. Keep refrigerated.

When serving put slotted spoon in container and let folks choose and pick. Great with pasta/ cold cut dishes.

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