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    Antipasta Platter

    Source of Recipe


    List of Ingredients

    1 24 ounce jar pepperoncini pepper -- drained
    1 15 ounce can garbanzo beans/ chickpeas -- rinsed & drained
    2 cups cherry tomato -- halved
    1/2 pound provolone / mozzarella cheese -- cubed
    1 6 ounce can pitted ripe olives -- drained
    3 1/2 ounce package sliced pepperoni
    1 8 ounce bottle Italian vinagrette dressing


    In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives & pepperoni. Pour vinagrette over mixture & gently toss to coat. Refrigerate for at least 30 minutes or overnight.




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