- 1
4/5
(1 Votes)
Ingredients
- 1 22 ounce can salad peppers drained
- 1 can large, pitted olives drained
- 8 ounces provolone cheese cubed
- 2 cups mushrooms halved
- 1 can artichoke hearts halved and drained
- 1/2 cup Italian Vinaigrette
Preparation
Step 1
Place ingredients in a non-metallic dish; pour vinaigrette over; toss gently, cover and refrigerate at least 30 minutes. Arrange on platter with salad greens. Serve with toothpicks