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Amount Measure Ingredient -- Preparation Method
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1 24 ounce jar pepperoncini pepper -- drained
1 15 ounce can garbanzo beans/ chickpeas -- rinsed & drained
2 cups cherry tomato -- halved
1/2 pound provolone / mozzarella cheese -- cubed
1 6 ounce can pitted ripe olives -- drained
3 1/2 ounce package sliced pepperoni
1 8 ounce bottle Italian vinagrette dressing
In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives & pepperoni. Pour vinagrette over mixture & gently toss to coat. Refrigerate for at least 30 minutes or overnight.
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Per Serving (excluding unknown items): 540 Calories; 27g Fat (38.6% calories from fat); 8g Protein; 89g Carbohydrate; 17g Dietary Fiber; 15mg Cholesterol; 1949mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 5 Fat; 4 Other Carbohydrates.
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1 24 ounce jar pepperoncini pepper -- drained
1 15 ounce can garbanzo beans/ chickpeas -- rinsed & drained
2 cups cherry tomato -- halved
1/2 pound provolone / mozzarella cheese -- cubed
1 6 ounce can pitted ripe olives -- drained
3 1/2 ounce package sliced pepperoni
1 8 ounce bottle Italian vinagrette dressing
In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives & pepperoni. Pour vinagrette over mixture & gently toss to coat. Refrigerate for at least 30 minutes or overnight.
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Per Serving (excluding unknown items): 540 Calories; 27g Fat (38.6% calories from fat); 8g Protein; 89g Carbohydrate; 17g Dietary Fiber; 15mg Cholesterol; 1949mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 5 Fat; 4 Other Carbohydrates.
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