Layered Antipasto Salad

• 1 (12 oz.) jar whole mild banana peppers, drained
• 1 medium cucumber, thinly sliced
• 1 (6 oz.) can pitted ripe olives, drained
• 1 pt. Italian style tomatoes, quartered
• 1 (8 oz.) bottle commercial Zesty Italian salad dressing, divided
• 4 c. torn romaine lettuce
• 1 (3 1/2 oz.) pkg. sliced pepperoni
• 1 (14 oz.) can artichoke hearts, drained and halved
• 1 (12 oz.) pkg. Mozzarella cheese, cut into strips
• 1 c. sliced fresh mushrooms

1. Reserve 2 banana peppers.
2. Slice remaining peppers in half and remove stems.
3. Layer cucumbers, olives, tomatoes and peppers in a 3-quart bowl; pour 1/4 cup dressing over layers.
4. Top with lettuce, half of pepperoni, artichoke hearts, half of cheese strips, mushrooms, remaining pepperoni and cheese strips.
5. Pour remaining dressing over salad; chill.
6. Garnish with reserved peppers.
7. Yield:
8. 10 servings.

banana peppers, cucumber, olives, italian style tomatoes, italian salad dressing, torn romaine lettuce, pepperoni, hearts, mozzarella cheese, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065106 (may not work)