Artichoke Cheese Salad

Yield: 12 servings

1 pound fresh mozzarella, cut into 1/2 inch pieces
2 jars (7 ounces each) roasted red peppers, drained, diced
1 cup diced red onion
2 ribs celery, diced (about 3/4 cup)
5 jars (6 ounces each) artichoke hearts, drained
2 Tablespoons balsamic vinegar
1/4 teaspoon black pepper
1 cup loosely packed Italian flat-leaf parsley leaves

Combine all ingredients in a large bowl; toss to mix. Refrigerate until
ready to serve. Let come to room temperature.

Source: Family Circle

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