Antipasto Napoli - cooking recipe

Ingredients

2 c. tomato wedges
2 c. mushrooms, sliced
1/4 c. summer sausage, cut in slices
1 c. zucchini slices
2 qt. torn assorted greens
Parmesan cheese, grated
1 c. Italian dressing
1 (8 1/2 oz.) can artichoke hearts, drained and quartered (optional)

Preparation

Combine tomatoes, mushrooms, sausage, zucchini and artichokes. Add dressing; cover and marinate in refrigerator 2 hours or more. Drain, reserving marinade.
Toss vegetables with greens.
Serve with remaining marinade.
Sprinkle with grated Parmesan.