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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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Ingredients:
1 jar(s) (24 ounces) pepperoncinis, drained |
1 can(s) (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
2 cup(s) halved fresh mushrooms |
2 cup(s) halved cherry tomatoes |
1/2 pound(s) provolone cheese, cubed |
1 can(s) (6 ounces) pitted ripe olives, drained |
1 package(s) (3-1/2 ounces) sliced pepperoni |
1 bottle(s) (8 ounces) italian vinaigrette dressing |
lettuce leaves |
Directions:
1. • In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
2. • Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.
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