Great Pepper Salad

Name: Great Pepper Salad
Ingredients: 6 mini sweet peppers, cut into rings (red, yellow, orange); 1 (16 ounce) jarsliced pepperoncini peppers, drained; 1 (4 ounce) jardiced pimento pepper, drained; 8 ounces reduced-fat pepperoni, sliced; 12 lb low fat provolone cheese, cubed; 12 lb low-fat swiss cheese, cubed; 14 lb low fat sharp cheddar cheese, cubed; 1 (6 ounce) can mushrooms, drained and thinly sliced; 1 (6 ounce) can black olives, drained and thinly sliced; 2 garlic cloves; 2 tablespoons dried oregano; 18 cup olive oil

12 ingredients

4 steps

Ingredients

6 mini sweet peppers, cut into rings (red, yellow, orange)
1 (16 ounce) jarsliced pepperoncini peppers, drained
1 (4 ounce) jardiced pimento pepper, drained
8 ounces reduced-fat pepperoni, sliced
12 lb low fat provolone cheese, cubed
12 lb low-fat swiss cheese, cubed
14 lb low fat sharp cheddar cheese, cubed
1 (6 ounce) can mushrooms, drained and thinly sliced
1 (6 ounce) can black olives, drained and thinly sliced
2 garlic cloves
2 tablespoons dried oregano
18 cup olive oil

Directions

1

Steam sweet peppers in the microwave until crisp tender.
2

In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, and olive oil until evenly coated.
3

Cover tightly with the lid and let stand in fridge for 3 days.
4

Shake the bowl often.