Marinated Antipasta Recipe

• 1 (8 ounce.) bottle Italian dressing
• 1 (14 ounce.) can artichoke hearts, liquid removed & cut in quarters
• 1/2 pound pepperoni slices
• 1 c. cherry tomatoes
• 1/2 c. pitted ripe olives
• Pepperoncini peppers
• 1 (8 ounce.) pkg. Monterey Jack cheese, cut into sticks
• Lettuce leaves

1. Pour dressing over artichoke hearts, olives, and peppers.
2. Cover and marinate in refrigerator overnight.
3. Drain.
4. Arrange pepperoni, vegetables, and cheese on lettuce covered platter.
5. Serves 8.

italian dressing, quarters, pepperoni, cherry tomatoes, olives, peppers, cheese

Taken from cookeatshare.com/recipes/marinated-antipasta-4509 (may not work)