Ingredients
2
large fennel bulbs, cut into 1-inch pieces
1
pound broccoli, separated into flowerets
4
ounces mozzarella cheese, cut into 1/2-inch cubes
2
jars (6 ounces each) marinated artichoke hearts, drained
1
jar (8 ounces) marinated mushrooms, undrained
1
jar (10 ounces) Kalamata olives, drained and pitted
1/2
cup olive or vegetable oil
1/2
cup red wine vinegar
2
tablespoons lemon juice
Preparation
Toss all ingredients except oil, vinegar and lemon juice in shallow glass or plastic dish.
Shake oil, vinegar and lemon juice in tightly covered container. Pour over vegetable mixture; toss. Cover and refrigerate at least 2 hours until chilled. Toss before serving.
