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

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.

shredded romaine lettuce, cherry tomatoes, garbanzo beans, zucchini, pepperoni, purple onion, mayonnaise, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/antipasto-salad-stack-up (may not work)