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Ethnic: Antipasto Platter

Source of Recipe

Terri L., Illinois


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 provolone cheese, cubed
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.


Yield: 14-16 servings.