Remember this photo?
Antipasto Platter -serves 14-16
1 jar (24oz.) pepperoncinis, drained
1 can (15oz.) garbanzo beans, rinsed and drained
2 c. halved fresh mushrooms
2 c. halved cherry tomatoes
1/2 lb. Provolone cheese, cubed
1 can (6oz.) whole olives, drained
1 pkg. (31/2oz.) sliced pepperoni
1 bottle (8oz.) Italian dressing
In a large Ziplock bag, combine all ingredients except the lettuce leaves. Marinate for 30 minutes or overnight. Drain and serve on a lettuce lined platter.
On a side note, when I went to the store, I didn't like the looks of any of the lettuces, so I picked up some mustard greens to line the plate. The nice colored lady at the checkout wanted to know if I'd ever cooked them before, then proceeded to tell me how to cook them. She was being so nice, I didn't have the heart to tell her that mustard greens fall into my "never would I eat you" category. But now I know how to cook them. If I wanted to. Which I don't.