Marinated Vegetables, Cheese, and Sausage

Serve this meat, cheese, and vegetable combo as antipasto on an appetizer buffet. Make and refrigerate it a day ahead, then have time to spare the day of serving.

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  • Makes: 16 servings
  • Prep: 30 mins
  • Marinate: 4 hrs to 24 hrs

Marinated Vegetables, Cheese, and Sausage

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Directions

  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.

From the Test Kitchen

May be made up to 1 day ahead.

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Nutrition Facts (Marinated Vegetables, Cheese, and Sausage)

  • Per serving:
  • 137 kcal ,
  • 12 g fat
  • (4 g sat. fat ,
  • 17 mg chol. ,
  • 344 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 5 g pro.
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