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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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