No Pasta Anti Pasta - cooking recipe

Ingredients

1 1/2 lbs hard salami, cubed
1/2 lb low-moisture part-skim mozzarella cheese, cubed
2 (8 ounce) jars artichoke hearts
1 (8 ounce) can black olives
1 (6 ounce) jar green olives
2 stalks celery, diced
1 small white onion, diced (optional)
12 baby carrots
1 medium red bell pepper
1 medium yellow bell pepper
Italian salad dressing

Preparation

Cube salami and Mozzarella cheese.
Drain and rinse artichoke hearts, black and green olives; drain well.
Dice celery and onion.
Cut baby carrots into small strips.
Cut red and yellow bell peppers into narrow strips.
In a large sealed container, mix all ingredients well.
Pour Italian salad dressing over mixture; seal and shake well.
Refrigerate at least 4 hours, shaking well every hour or so.
Serve with a baguette.