Antipasto Salad

Marinate at least 2 hours ahead (I usually marinate 24 hours tipping jar often to keep seasoning mixed)in Good Seasons mixture (mix according to directions on pkg.): Use a large mayo jar for this and put a piece of saran wrap doubled over between jar cover and jar to seal better.

1 can chick peas

2 cans artichoke hearts

1 pkg. fresh mushrooms

On large platter (such as a turkey platter or in very large bowl:

Slice cucumbers and place around edge of platter or large bowl.

Put cut up lettuce in center and spread to inside edges of cucumbers.

Cut red onion in rings and place on top of lettuce.

Cut Hard or Genoa salami into narrow julienne strips and place on top of onions.

Cut tomatoes into sections or use grape tomatoes uncut and place on top of salami.

Drizzle the marinated stuff on top of Salami with the dressing it is in.

Serve extra dressing on side for those who would like more.

You can add cheese, grated carrot or other stuff if you want. Put it is important the marinated items go on top to finish it off.

To take to a picnic. Have everything cut up and ready to go on platter at home before you leave. Place each ingredient in a plastic bag. When you are ready, layer everything according to directions. This is really an impressive salad and so very easy. Awesome for really hot days when you don't want to cook.