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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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We entertain often, and this one of our favorite party pleasers . It's such a refreshing change from the usual chips and dip. —Teri Lindquist, Gurnee, Illinois Ingredients:
1 jar (24 ounces) pepperoncini, 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 |
Directions:
1. In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
2. Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14-16 servings.
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