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Appetizers




6-7 heads Belgian endive
6-1/2 ounces marinated artichokes, drained & chopped
1 zucchini, chopped
1/4 cup chopped salami
1/4 cup chopped black olives
1-2 tablespoons green goddess salad dressing or Italian dressing

Wash, separate, and dry endive leaves.
Place in a plastic bag and refrigerate.
Combine remaining ingredients and refrigerate.
When ready to serve, spoon mixture into endive leave.

Unrated