Antipasto Platter

By nurseliz

Ingredients

• 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

Details

Servings 14

Preparation

Step 1

Directions

* In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14-16 servings.