Antipasta - cooking recipe

Ingredients

1 lb. carrots, cooked crisp
1 jar mild cherry peppers
2 cans button mushrooms
1 can water chestnuts, halved
1/4 lb. salami, sliced and quartered
1 small jar big green olives
medium size pitted ripe olives
2 cans artichoke hearts, halved
1/4 lb. Provolone cheese, sliced and quartered
1 or 2 bottles Pfeifer Caesar salad dressing

Preparation

Combine all ingredients and refrigerate for at least 12 to 24 hours before serving.
Ingredients and quantities can be varied, depending on your own preferences.