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ANTIPASTO PLATTER




Source of Recipe


A SCARLETT FAVORITE


Recipe Introduction


Fussy eaters will love this because they can eat eaactly what they want to!


List of Ingredients







1 jar (24 ounces) pepperoncinis, drained
1 can (15 ounces) garbanzo beans
or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound mozzarella cheese, cubed
½ pound cheddar cheese, cubed
1 jar green olives
2 cucumbers, peeled cut in big chunks
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing

Lettuce leaves



Recipe






In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture and gently toss to coat. Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.