Shelly's Recipe

LAYERED ANTIPASTO SALAD

Category: Salad

12 oz whole mild banana peppers -- drained
1 medium cucumber -- thinly sliced
6 oz pitted ripe olives -- drained
1 pint Italian style tomatoes -- quartered
8 oz zesty Italian dressing -- divided
4 cups Romaine lettuce -- torn
3 1/2 oz pepperoni -- sliced
1 (14 oz) can artichoke hearts -- drained and halved
12 oz Mozzarella cheese -- cut into cubes
1 cup fresh mushrooms -- sliced

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