Layered Antipasto Salad(Yields 8 Servings) - cooking recipe

Ingredients

2 (6 1/2 oz.) jars marinated artichoke hearts, undrained
3 Tbsp. olive oil
2 Tbsp. white wine vinegar
1 clove garlic, minced
6 c. torn romaine lettuce
3 medium tomatoes, cut into wedges
1 (3 1/2 oz.) pkg. sliced pepperoni
8 oz. Mozzarella cheese, cut into thin strips
1 small purple onion, sliced and separated into rings
1/2 c. whole pitted ripe olives
8 pickled banana peppers, sliced
4 slices bacon, cooked and crumbled

Preparation

Drain artichoke hearts, reserving marinade. Set aside artichokes.