Zesty Antipasto

By Talk2usoon

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4/5 (1 Votes)

0 Picture

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

Details

Servings 1

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