1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (213g) Recipe makes 12 servings |
||
| Calories 273 | ||
| Calories from Fat 167 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.6g | 28% | |
| Saturated Fat 6.2g | 30% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 1398mg | 58% | |
| Potassium 378mg | 10% | |
| Total Carbohydrate 18.5g | 6% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 4.5g | ||
| Protein 10.4g | 20% | |
Ingredients
- 12 ounces pepperoncini peppers, drained
- 12 ounces cherry peppers, drained (hotness to taste)
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 8 ounces fresh mushrooms, halved
- 8-12 ounces grape tomatoes
- 1/2 lb provolone cheese, cubed
- 1 (15 ounce) can black olives, drained
- 4 ounces sliced pepperoni
- 8-12 ounces Italian dressing
Directions
1
Combine all ingredients.2
Refrigerate at least 30 minutes or overnight.
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- Course > Appetizers
- Course > Salads
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Beans > Chickpeas/Garbanzos
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Amber of AZ
On Aug 25, 2007
This was fantastic. I had to have a taste immediately after making this. Everything tastes wonderful together. I used green olives instead of black olives-bought by mistake. Definately looking forward to leftovers after all the flavors marry. Thanks for sharing.
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