Antipasto Platter
Laura
ingredients
- 24 oz. pepperoncini peppers, drained
- 15 oz. chickpeas, drained
- 2 cups fresh mushrooms, halved
- 2 cups cherry tomatoes, halved
- 1/2 pound provolone cheese, cubed
- 6 ozs. pitted ripe olives, drained
- 3 1/2 oz. pepperoni slices
- 8 ozs. Italian dressing
- lettuce leaves
directions
- 1
In a large bowl, combine peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour dressing over mixture and gently toss to coat.
- 2
Refrigerate for at least 30 minutes or overnight.
- 3
Arrange on lettuce lined plate. Serve with toothpicks.
Source: Taste of Home 2002
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