40 Servings (Except Lettuce)
1 pound cauliflower , frozen
1 pound broccoli florets, frozen
2 zucchini med, sliced thick, skin scrubbed and left on
4 celery stalks sliced, except leaves
2 to 3 carrots peeled and sliced
1 16 oz. can mushrooms whole, drained
1 6 oz. can pitted black olives drained
1 12 oz. jar artichoke hearts quartered and marinated in oil (undrained)
1 6 oz. jar green olives stuffed, drained
3/4 to 1 pound provolone cheese 1/2” slices, cubed
2 sticks pepperoni approx. 1/2 to 3/4 pound, sliced 1/4 thick
1/4 cup white vinegar apple cider preferred
1/4 cup wine vinegar or substitute Giardiniari liquid
1/2 cup olive oil
1 jar Giardiniari salad save liquid
salt pepper, and garlic powder to taste
Place all of the above ingredients in a very large (36 cup food saver or larger) container that has a good fitting lid.
Toss together until well mixed.
Taste for seasoning.
Add as needed.
Refrigerate after covering, at least overnight.
May be kept refrigerated for up to a week.
Category: Salads and Dressings