Antipasto Salad Stack-up


  • 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


MyRecipes Recommends That You Make This Antipasto Salad Stack-Up Recipe From Oxmoor House

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