Reserving juices, drain then slice palm hearts and miniature corn-on-the cob.
Drain artichoke hearts and ripe olive* also reserving juices.
Mix together all reserved juices; set aside.
Into a large bowl, mix together palm heart and miniature corn-on-the cob slices, artichoke hearts, ripe olive slices, sweet red and green pepper strips along with mushroom dices.
Into a blender, well mix together all salad dressing ingredients.
If mixture seem too thick, stir in a little of mixed reserved juices.
Pour all over antipasto ingredients stirring until well coated.
Leave to marinate, refrigerated, for 12 hours before serving.