Antipasto

1/4 lb. Salami
1/2 lb. Cheese, Provolone, sliced
2 Bell peppers green or red
1 Onions, red
1 Cucumbers
1 Yellow squash
1 Zucchini
1/2 lb. Carrots
2 Tomatoes
1 pk Brussels sprouts
1 can Olives, black, whole
1 package frozen Artichoke hearts
1 cup Broccoli florets
1 cup Cauliflower florets
1 lb. Mushrooms, fresh
1 pt. Italian dressing
1 tablespoon Tarragon leaves
3 Anchovies chopped
1/4 lb. Feta Cheese, crumbled

Cut meats & cheese into strips.

Seed and slice bell pepper.

Slice onion, cucumber, squash, and carrots.

Cut tomatoes into wedges.

Mix together dressing, tarragon, and anchovies. Layer meats & vegetables in covered glass dish, then pour on dressing mixture.

Marinate at least overnight. Top with crumbled feta cheese before serving.