Layered Antipasto Salad - cooking recipe

Ingredients

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

Preparation

Reserve 2 banana peppers.
Slice remaining peppers in half and remove stems.
Layer cucumbers, 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.
Yield:
10 servings.