1 (16 oz.) can artichoke hearts, drained & halved
1 lb. frozen brussel sprouts
3/4 lb. cherry tomatoes
1 (5 3/4 oz.) jar green Spanish olives, drained
1 (12 oz.) jar pepperoncini peppers, drained
1 lb. fresh mushrooms, cleaned
1 (16 oz.) can hearts of palm (optional)
1 lb. pepperoni or salami, cubed
1 (16 oz.) jar black olives, drained

VINAIGRETTE:

1/4 c. red wine vinegar
3/4 c. olive oil
1/2 tsp. sugar
1 tsp. Dijon mustard
Salt to taste
Fresh ground pepper to taste

Combine all ingredients before adding the vinaigrette. Refrigerate for 24 hours.