A Great Pepper Salad Recipe

Directions

In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!

Nutrition

Amount Per Serving (12 total)

Calories
759 cal
38%

Fat
64.9 g
100%

Carbs
15.6 g
5%

Based on a 2,000 calorie diet

Reviews (24)

Rate This Recipe

KIMAR

Jan. 3, 2004

"Very different and colorful. Slightly tart. Makes a ton! Prep time listed is not accurate as the recipe requires a lot of cubing and slicing. Salad tends to be a bit "heavy", containing a lot of meat ..." See moreand cheese. Too much cheese, I feel. My local deli sells a similar salad, and I've been searching for the recipe. But in comparing the two, I prefer the deli's version. To make it like theirs, next time I'll substitute salami for half of the pepperoni, omit the swiss cheese and add one can of drained garbanzo beans, and add some shredded carrots for extra color. I'll make this again, with the alterations I've stated. Thanks for the recipe! Now I can duplicate my deli's salad!"

MARFYC

Dec. 10, 2004

"I took this concoction and made it into a pasta sald with tri-colored rotini and the addition of red wine vinegar. It was great!..." See more"

LIFEINOZ

Oct. 24, 2004

"I took this salad to a pot luck today. It was a HUGE hit. Everyone wanted the recipe! Don't change ANYTHING, it is awesome just the way it is. One lady said she put her portion on top of salad and..." See more said it was awesome that way too. A great alternative to a lettuce salad especially at a pot luck where lettuce tends to get mushy."

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