Cheesy Artichoke Heart Salad
From:	Hope, Chicoutimi, Quebec, Canada
Comments:	Ideal for a buffet or a barbecue party, to celebrate the coming back of the hot sun rays! If desired, prepare this salad up to 24 hours ahead of time, store it covered, in the refrigerator; serve at room temperature.
Servings:	10 to 12

Ingredients	Preparation
1 pound [454 g] grated Mozzarela cheese, cut into 1/2-inch [1.3-cm] cubes 2 jars roasted sweet pimientos, drained and diced 1 cup [250 mL] red onion dices 2 celery stalks, diced 5 [6-ounce / 170-mL each] jars artichoke hearts, drained 2 tablespoons [30 mL] balsamic vinegar 1/4 teaspoon [1 mL] black pepper 1 cup [250 mL] freshly chopped Italian parsley	In a large bowl, mix together Mozzarella cheese, roasted pimientos, red onion and celery dices, drained artichoke hearts, balsamic vinegar, black pepper and Italian parsley. Cover and refrigerate until ready to serve, at room temperature.