Antipasto Salad Stack-Up

Oxmoor House
8 servings.


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


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 just before serving. Sprinkle with chopped parsley.

Created date

August 2009

Nutritional Information

Calories 479
Caloriesfromfat 76 %
Fat 40.4 g
Satfat 9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12.1 g
Carbohydrate 19.6 g
Fiber 0.0 g
Cholesterol 37 mg
Iron 0.0 mg
Sodium 805 mg
Calcium 0.0 mg