Antipasto Platter

1. In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and salami.

2. Pour vinaigrette over mixture just to coat, toss gently.

3. Refrigerate at least 30 minutes or overnight.

4. Arrange on a lettuce-line platter.

5. Serve with toothpicks.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	22.971 g
Protein	109.8405 g
Carbohydrates	189.0552 g
Energy	1384.3066 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3828 g
Water	206.6948 g
Aspartic acid	7.5066 g
Calcium, Ca	544.2212 mg
Fiber, total dietary	36.5817 g
Carotene, beta	129.46 g
Niacin	7.1358 mg
Vitamin A, RAE	110.0355 g
Arginine	5.9572 g
Riboflavin	1.0206 mg
Glutamic acid	11.6765 g
Sodium, Na	348.7373 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1929 g
Total lipid (fat)	22.971 g
Manganese, Mn	63.8875 mg
Proline	2.9329 g
Fatty acids, total saturated 16:0	2.8695 g
Fatty acids, total saturated 8:0	0.0358 g
Choline, total	447.2404 mg
Sugars, total	32.1624 g
Serine	3.3123 g
Fatty acids, total saturated 10:0	0.0675 g
Fatty acids, total saturated 18:0	0.766 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	1.8864 mg
Selenium, Se	40.11 g
Ash	11.9251 g
Vitamin D	2.8 IU
Fatty acids, total saturated 18:1 undifferentiated	5.1215 g
Pantothenic acid	4.8282 mg
Phenylalanine	3.4875 g
Copper, Cu	2.5373 mg
Thiamin	1.705 mg
Retinol	100.2 g
Methionine	0.9056 g
Iron, Fe	16.1696 mg
Carbohydrate, by difference	189.0552 g
Phosphorus, P	1233.0622 mg
Folate, total	1705.5649 g
Fatty acids, total saturated 4:0	0.1373 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Alanine	2.7435 g
Cholesterol	122.9933 mg
Valine	2.8233 g
Fatty acids, total saturated 18:2 undifferentiated	8.0271 g
Glycine	2.6303 g
Fatty acids, total saturated 14:0	0.4162 g
Zinc, Zn	10.9948 mg
Isoleucine	2.7974 g
Fatty acids, total saturated 12:0	0.0497 g
Fatty acids, total polyunsaturated	8.6819 g
Leucine	4.7144 g
Vitamin A, IU	550.7663 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	1705.5649 g
Tryptophan	0.648 g
Vitamin C, total ascorbic acid	11.994 mg
Fatty acids, total saturated 6:0	0.0518 g
Tyrosine	1.748 g
Vitamin B-12	2.4711 g
Vitamin K (phylloquinone)	27.5212 g
Fatty acids, total saturated	4.4869 g
Histidine	1.8533 g
Fatty acids, total monounsaturated	5.3634 g
Threonine	2.4344 g
Folate, food	1705.5649 g
Vitamin D (D2 + D3)	0.07 g
Vitamin D3 (cholecalciferol)	0.07 g
Vitamin E (alpha-tocopherol)	3.6243 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	286.1349 mg
Lysine	4.4993 g
Potassium, K	2693.5768 mg
Cystine	0.8528 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mushroom	2 cups	0	0	0
cherry tomato	2 cups	201.7333	0	1.1333
garbanzo bean	1 can	1133.4333	188.7556	18.1109
olive	1 can	0	0	0
provolone cheese	0.5	49.14	0.2996	3.7268
genoa salami	0.5 lb	201.7333	0	1.1333
pepperoncini pepper	1 jar	201.7333	0	1.1333
italian vinaigrette dressing	8 ounces	201.7333	0	1.1333