Ann Cox/Kroger
Ingredients:
1 (16-oz) jar pepperoncinis, drained
1 (15-oz) can garbanzo beans or chickpeas, rinsed and drained
1 ½-2 c sliced fresh mushrooms
1 large red pepper, cut into julienne slices
6-8 oz provolone cheese, cubed
1 (11-oz) jar kalamata olives, drained
1 (3 ½-oz) pkg sliced pepperoni
1 (.6-oz) pkg zesty Italian dressing mix1 (16-oz) jar pepperoncinis, drained
1 (15-oz) can garbanzo beans or chickpeas, rinsed and drained
1 ½-2 c sliced fresh mushrooms
1 large red pepper, cut into julienne slices
6-8 oz provolone cheese, cubed
1 (11-oz) jar kalamata olives, drained
1 (3 ½-oz) pkg sliced pepperoni
1 (.6-oz) pkg zesty Italian dressing mix
Directions:
Combine peppers, beans, mushrooms, pepper, cheese, olives and pepperoni in a large mixing bowl. In a dressing bottle or jar with lid, combine 1/3 c olive oil, 1/3 c apple cider vinegar and 1/3 c water. Add dressing and shake until combined. Pour dressing over antipasto ingredients and stir to coat. Refrigerate until ready to serve. Place on a serving platter lined with lettuce.
Yields 10-12 servings
**May use 1 ½-2 c cherry or grape tomatoes instead of red pepper if desired.
