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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

Name: Antipasto Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: : 12; : 12; : 1; : 8; : 8 - 12; : 1/2; : 1; : 4; : 8 - 12

Features:

Cuisine:

American

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

12
12
1
8
8 - 12
1/2
1
4
8 - 12

Directions

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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