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Antipasto Salad Stack-Up

Yield 8 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Light and Luscious