Antipasto Platter Recipe

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Ingredients:

Serving

1 (24 oz) jar pepperoncini peppers, drained
1 (15 oz) can garbanzo beans or 1 (15 oz) can chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 lb provolone cheese, cubed
1 (6 oz) can pitted ripe olives
3 1/2 oz sliced pepperoni
1 (8 oz) bottle italian vinaigrette dressing
red leaf lettuce

Directions:

In a large bowl, combine the pepperoncini, beans, mushrooms, tomatoes, cheese, olives, and pepperoni.
Pour vinaigrette over all and mix gently.
Refrigerate for at least 30 minutes ~ overnight is best.
Arrange on a lettuce-lined platter and serve with toothpicks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	95.25 Kcal (399 kJ)
Calories from fat	65.39 Kcal
		% Daily Value*
Total Fat	7.27g	11%
Cholesterol	16.21mg	5%
Sodium	300.95mg	13%
Potassium	111.84mg	2%
Total Carbs	2.05g	1%
Sugars	1.02g	4%
Dietary Fiber	0.33g	1%
Protein	5.68g	11%
Vitamin C	2.9mg	5%
Iron	0.4mg	2%
Calcium	113.1mg	11%

Amount Per 100 g
Calories	173.95 Kcal (728 kJ)
Calories from fat	119.41 Kcal
		% Daily Value*
Total Fat	13.27g	11%
Cholesterol	29.6mg	5%
Sodium	549.58mg	13%
Potassium	204.23mg	2%
Total Carbs	3.73g	1%
Sugars	1.86g	4%
Dietary Fiber	0.6g	1%
Protein	10.38g	11%
Vitamin C	5.2mg	5%
Iron	0.8mg	2%
Calcium	206.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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