Layered Antipasto Salad Jars

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 cloves garlic, minced
• Salt and freshly ground pepper, to taste
• 15 ounce can garbanzo beans, drained
• 1 cup hard salami, diced
• 3/4 cup fresh mozzarella, diced
• 10.9 ounce jar marinated mushrooms with marinade
• 1/4 cup fresh basil leaves, sliced into small thin strips

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1. Whisk together balsamic vinegar, olive oil, garlic, salt and pepper.
2. Set up an assembly line with six 12 ounce jars* lined up on work surface. *I love the Bonne Maman jam jars with the red and white checkered lids.
3. To each jar add: 1 inch garbanzos. Drizzle with balsamic dressing. Divide salami among jars on top of garbanzos and drizzle with balsamic dressing. Divide mushrooms and marinade among jars. Divide mozzarella among jars. Drizzle with balsamic dressing. Divide basil strips along jars.
4. Cover jars tightly with lids and refrigerate.
5. Store in cooler packed with ice for transport.
6. You may want to shake gently to distribute dressing just before serving.

Enjoy!

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