Antipasto - cooking recipe

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)

Preparation

Pour vinaigrette into large, shallow nonmetallic dish.
Add peppers, olives, cheese, mushrooms, tomatoes, and pepperoni.
Toss to coat.
Cover and refrigerate at least 30 minutes.
Serve on lettuce.