READY IN 3+ days

A Great Pepper Salad

Read Reviews (24)

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

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!

Kitchen-Friendly View

PREP 5 mins
READY IN 3 days 5 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 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!

—KIMAR

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Most Helpful Critical Review

Jun 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

—PUIFAIS

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34 Ratings

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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!

—MARFYC

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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 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.

—LIFEINOZ

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May 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!

—ACPHIFER

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Jan 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.

—JCHAVEZ_

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Nov 30, 2005

pretty tasty. Very expensive to make though.

—CHERYLTOM

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Jan 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.

—NJSS2000

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Nutrition

Calories
759 kcal
38%

Carbohydrates
15.6 g
5%

Cholesterol
103 mg
34%

Fat
64.9 g
100%

Fiber
3.8 g
15%

Protein
29.9 g
60%

Sodium
2603 mg
104%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

A Great Pepper Salad

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 759
Calories from Fat: 584

% Daily Value *
Total Fat 64.9g 100 %
** Saturated Fat 21.9g 109 %
Cholesterol 103mg 34 %
Sodium 2603mg 104 %
** Potassium 372mg 10 %
Total Carbohydrates 15.6g 5 %
Dietary Fiber 3.8g 15 %
Protein 29.9g 60 %
** Sugars 6g
Vitamin A 62 %
Vitamin C 145 %
Calcium 83 %
Iron 41 %
** Thiamin 15 %
** Niacin 62 %
** Vitamin B6 24 %
** Magnesium 15 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.