Antipasto

This is a hit at every party where I serve it. It's really simple and all of it can be made ahead of time. I usually add everything to a large ziploc bag and store in the refrigerator until serving time. One of the ingredients that I always add are gardinere, but Zaar doesn't recognize it. The leftovers are really good mixed in a salad too. From Prego Easy Italian Recipes.

• Ready In: 45 mins
• Serves: 16

Ingredients

• 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)

Directions

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.