Antipasto Salad Stack-Up


  • ½ cup grated Parmesan cheese
  • 2 (6-ounce) jars marinated quartered artichoke hearts
  • 6 ounces pepperoni, cut into julienne strips
  • 3 cups shredded romaine lettuce
  • 2 cups thinly sliced zucchini
  • 1 small purple onion, thinly sliced and separated into rings
  • 2 tablespoons chopped fresh parsley
  • + 3 more ingredients
    • 1 cup canned garbanzo beans, drained
    • 2 cups cherry tomatoes, halved
    • 1 cup mayonnaise

Layer first 4 ingredients in a 3-quart bowl. Drain artichoke hearts, reserving marinade. Layer artichoke hearts, pepperoni, and onion over zucchini. Cover and chill. Combine reserved artichoke marinade, mayonnaise, and cheese in a small bowl; cover and chill. Spread mayonnaise mixture over salad ...

View full recipe at My Recipes


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