1 (16 oz.) pkg. (mix) of frozen broccoli, green beans, pearl onions, red peppers
1 (9 oz.) pkg. frozen Italian green beans
1/2 c. pitted black olives, cut in half
1 (14 oz.) can artichoke hears, drained and quartered
4 oz. (1/4 lb.) salami, cut in 1/4 inch strips
8 oz.) 1/2 lb.) Provolone cheese, cut in 1/4 inch strips

Place frozen vegetables in strainer, run cold water over to thaw, drain well. Combine with salami, cheese, artichokes and olives, toss lightly with salad dressing, refrigerate until well chilled.

DRESSING FOR ANTIPASTO SALAD:

1/3 c. olive oil
1/2c. white wine vinegar
1/8 tsp. each dried dill, oregano, garlic powder, basil, salt, pepper and cayenne pepper
1/2 tsp. dried parsley

Combine all ingredients and use with antipasto salad. (In the summertime I use fresh oregano and basil and parsley).