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    Marinated Antipasto


    Source of Recipe


    Internet

    List of Ingredients




    8 oz Bottle italian dressing
    14 oz Can artichoke hearts, drained, cut into quarters
    1/2 lb (3-inch) pepperoni slices
    1 cup Cherry tomato halves
    1/2 cup Pitted ripe olives
    8 Pepperoncini peppers
    8 oz Package monterey jack cheese, cut into sticks
    Lettuce leaves

    Pour dressing over artichoke hearts, pepperoni tomatoes, olives and peppers. Cover, marinate in refrigerator overnight. Drain. Arrange pepperoni, vegetable and cheese on lettuce- covered platter. Serve.

    Recipe
 

 

 

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