Marinated Antipasto Salad
( YIELD: 8 Servings )

I N G R E D I E N T S
Cauliflower	1/2 head
Garlic, minced	1 clove
Carrots, large	2
Oregano	1 tsp.
Salt	1/2 tsp.
Black Pepper	1/4 tsp.
Cubanel Pepper, large	1
Mushrooms, sliced	1/2 lb.
Scallions, small	6
Marinated artichoke hearts	12 oz jar.
Cooked turkey or ham, cubed	2 cups.
Olive oil	1/3 cup.
Mozzarella, cubed	1/2 cup.
Red wine vinegar	1/2 cup.

1.	Separate the cauliflower into bite sized florets. Cut the carrots into matchsticks about 2 inches long. Cut the peppers into 1/2 in. wide strips. Drain the artichoke hearts.
2.	Place the cauliflower, carrots, peppers, and mushrooms in a large steamer and steam them until tender.
3.	Mix the marinade by combining the oil, vinegar, garlic, oregano, salt and black pepper.
4.	Drain the steamed vegetables, place in a large bowl and pour the marinade over them.
5.	Cube the turkey & mozzarella. Chop the scallions. Add to the vegetables to coat.
6.	Let stand art room temperature for several hours. Serve. Refrigerate unused portion.