Antipasto Platter

• 1 (16 ounce) jar pepperoncini peppers, drained
• 1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed
• 2 cups fresh mushrooms, halved
• 2 cups cherry tomatoes, halved
• 12 lb provolone cheese, cubed
• 1 (6 ounce) canpitted olives, drained
• 12 lb genoa salami, cubed
• 8 ounces Italian vinaigrette dressing

1. In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and salami.
2. Pour vinaigrette over mixture just to coat, toss gently.
3. Refrigerate at least 30 minutes or overnight.
4. Arrange on a lettuce-line platter.
5. Serve with toothpicks.

pepperoncini peppers, garbanzo beans, fresh mushrooms, cherry tomatoes, provolone cheese, canpitted olives, genoa salami, italian vinaigrette

Taken from www.food.com/recipe/antipasto-platter-175057 (may not work)