8 ounces Seven Seas Italian Dressing
14 ounces canned artichoke hearts, drained, cut into quarters
1/2 pound 3-inch pepperoni slices
1 cup cherry tomato halves
1/2 cup pitted ripe olives
8 pepperoncini peppers
8 ounces monterey jack cheese, cut into sticks
lettuce leaves
Servings: 6
Pour dressing over artichoke hearts, pepperoni tomatoes, olives and peppers. Cover, marinate in refrigerator overnight. Drain. Arrange pepperoni, vegetable and cheese on lettuce-covered platter.
Servings: 6
14 ounces canned artichoke hearts, drained, cut into quarters
1/2 pound 3-inch pepperoni slices
1 cup cherry tomato halves
1/2 cup pitted ripe olives
8 pepperoncini peppers
8 ounces monterey jack cheese, cut into sticks
lettuce leaves
Servings: 6
Pour dressing over artichoke hearts, pepperoni tomatoes, olives and peppers. Cover, marinate in refrigerator overnight. Drain. Arrange pepperoni, vegetable and cheese on lettuce-covered platter.
Servings: 6
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