2 jars marinated artichoke hearts, save marinade
1 lb. cleaned mushrooms, sliced in half
2 medium sized tomatoes, cut into wedges
1 (6 oz.) jar pimento stuffed green olives, drained
1/4 lb. sliced Genoa salami, rolled
1 can black, pitted olives
1/2 lb. Mozzarella cheese, cubed
3 hard-cooked eggs, quartered
Lettuce leaves (red-edged looks best)

MARINADE:

Marinade from artichokes
1/3 c. red wine vinegar
1 tsp. garlic salt
2/3 c. olive oil
1/2 tsp. pepper
1/2 tsp. dry mustard
1/2 tsp. Italian herbs or oregano

Mix ingredients for marinade. Add mushrooms and refrigerate overnight. Set artichokes in refrigerator overnight. Arrange lettuce on large platter. Drain mushrooms, saving marinade. Arrange mushrooms and remaining ingredients over lettuce. Pour marinade over entire platter several hours before serving.