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Antipasto Salad

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Ingredients

Adjust Servings:
12 ounces pepperoncini peppers, drained
12 ounces cherry peppers, drained (hotness to taste)
1 (15 ounce) can garbanzo beans, rinsed and drained
8 ounces fresh mushrooms, halved
8 - 12 ounces grape tomatoes
1/2 lb provolone cheese, cubed
1 (15 ounce) can black olives, drained
4 ounces sliced pepperoni
8 - 12 ounces italian dressing

Nutritional information

273.7
Calories
167 g
Calories From Fat
18.6 g
Total Fat
6.2 g
Saturated Fat
24.1 mg
Cholesterol
1398.4 mg
Sodium
18.5 g
Carbs
4 g
Dietary Fiber
4.5 g
Sugars
10.4 g
Protein
213g
Serving Size

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Antipasto Salad

Features:
    Cuisine:

    This was fantastic. I had to have a taste immediately after making this. Everything tastes wonderful together. used green olives instead of black olives-bought by mistake. Definately looking forward to leftovers after all the flavors marry. Thanks for sharing.

    • 35 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Antipasto Salad, This recipe is one of my adopted children It was modified from the Nantucket Times , Wonderful!!!we loved it Will make again I halved it, turned out perfect Thanks Linda , This recipe is one of my adopted children It was modified from the Nantucket Times


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    Steps

    1
    Done

    Combine All Ingredients.

    2
    Done

    Refrigerate at Least 30 Minutes or Overnight.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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