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Rating: 4.19 stars
37 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

Everyone will want this recipe from you! Start 3 days in advance...

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Recipe Summary

prep:
5 mins
additional:
3 days
total:
3 days
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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!

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Nutrition Facts

759 calories; protein 29.9g; carbohydrates 15.6g; fat 64.9g; cholesterol 102.9mg; sodium 2602.7mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2004
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 and 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! Read More
(85)

Most helpful critical review

Rating: 1 stars
06/28/2010
I immediately had a very bad stomachache that lasted for more than 6 hours after eating this. And it didn't taste that great anyway Read More
(14)
37 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
01/03/2004
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 and 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! Read More
(85)
Rating: 5 stars
10/24/2004
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 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. Read More
(42)
Rating: 4 stars
12/10/2004
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! Read More
(42)
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Rating: 5 stars
05/12/2004
This is a wonderful antipasto-type salad. I made a few minor changes: 1) cut the amount of pepperoni in half 2) added 1/2 lb of salami 3) omitted the swiss cheese 4) added grape tomatoes. I made it 1-1/2 days before serving and it had a wonderful flavor. My husband had 3 helpings at dinner and ate the rest the next day. This is a definite keeper! Read More
(39)
Rating: 5 stars
01/03/2004
This recipe was very heavy and I did not like it as a salad. Although I did not like it everybody else did. I used the leftovers for a pizza and it was simply AWESOME! I used Boboli prepared crust and pizza sauce. Great use for the leftovers you most likely will have with this recipe. Read More
(32)
Rating: 4 stars
11/30/2005
pretty tasty. Very expensive to make though. Read More
(25)
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Rating: 5 stars
01/03/2004
I cut the recipe in half and it still makes quite a bit. This is heavy but very tasty. My husband and brother-in-law really enjoyed it. Read More
(19)
Rating: 5 stars
12/26/2004
I served this sald with Christmas dinner and it was a big hit!! I did let it come to room temperature. I wouldn't change a thing. Everyone should try this. It makes a lot... Read More
(18)
Rating: 5 stars
02/15/2008
Love this recipe. I just throw thin sliced pepperoni in. Also good with sliced Italian Sausage. Yummy thanks for the recipe. Read More
(15)
Rating: 1 stars
06/28/2010
I immediately had a very bad stomachache that lasted for more than 6 hours after eating this. And it didn't taste that great anyway Read More
(14)