Antipasto Salad - cooking recipe

Ingredients

2 large carrots
1 large red onion
green pepper (medium)
2 jars (4 oz. each) marinated mushrooms
2 jars (6 oz. each) marinated artichoke hearts
1 (7 oz.) jar roasted red peppers
10 Kalamata olives
2 Tbsp. chopped fresh parsley
2 Tbsp. cider vinegar
2 tsp. Dijon mustard
1/4 tsp. salt
1 Tbsp. oil

Preparation

Cut carrots into thin slices and slice red onion.
Trim green pepper and cut into 1-inch chunks.
Drain marinated artichoke hearts and cut into quarters.
Drain marinated mushrooms.
Cut roasted red peppers into 1-inch wide strips.