2 cans progresso artichoke hearts (slice in half)
4 oz. can mushrooms
1 lg. can black pitted olives
1 med. onion, chopped
1 sm. jar green olives
1 tbsp. capers
1/2 lb. provolone cheese, sliced
1/2 lb. imported Genoa salami (sliced up)
1 c. olive oil (not vegetable oil)
1/4 c. wine vinegar

Put all ingredients together about 2 days before serving. Let it marinate in the refrigerator. Toss it around several times a day.