Antipasto

• 1/2 cup fat-free Italian salad dressing, Marie's Zesty Fat Free Italian
• 22 ounces pepperoncini peppers, Vlasic, drained
• 6 ounces ripe olives, drained
• 8 slices provolone cheese, cubed
• 2 cups mushrooms, halved
• 2 cups cherry tomatoes, halved
• 4 ounces pepperoni slices
• lettuce leaf, for garnishment
• salami, slices (optional)
• pepperoni slice (optional)
• whole green onion (optional)
• Fontina cheese, cubes (optional)
• monterey jack pepper cheese, cubes (optional)
• baby corn (optional)

1. Pour vinaigrette into large, shallow nonmetallic dish.
2. Add peppers, olives, cheese, mushrooms, tomatoes, and pepperoni.
3. Toss to coat.
4. Cover and refrigerate at least 30 minutes.
5. Serve on lettuce.

italian salad dressing, pepperoncini peppers, olives, provolone cheese, mushrooms, cherry tomatoes, pepperoni, lettuce leaf, pepperoni slice, green onion, cheese, pepper cheese, baby corn

Taken from www.food.com/recipe/antipasto-255712 (may not work)