In large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture and gently toss to coat. Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 86 (53%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 18.6mg||6 %|
|Sodium 368.7mg||13 %|
|Potassium 213.7mg||6 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 7.5g|
|Protein 9g||13 %|
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Calories per serving: 162
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