1. Cube salami and Mozzarella cheese. 2. Drain and rinse artichoke hearts, black and green olives; drain well. 3. Dice celery and onion. 4. Cut baby carrots into small strips. 5. Cut red and yellow bell peppers into narrow strips. 6. In a large sealed container, mix all ingredients well. 7. Pour Italian salad dressing over mixture; seal and shake well. 8. Refrigerate at least 4 hours, shaking well every hour or so. 9. Serve with a baguette. ---------------------------------------------------------------------------
Nutrition
Ingredients
