Antipasto Toss
This classic Italian salad of beans, olives, lettuce and pepperoni is dressed up with artichoke hearts and hard-cooked eggs.
Ingredients:
1 can (15 to 16 ounces) garbanzo beans, drained
1 jar (6 ounces) marinated artichoke hearts, undrained
1/4 cup sliced ripe olives, drained
1/2 cup herb-and-garlic or Italian dressing
2 bunches romaine, torn into bite-size pieces
1 bunch leaf lettuce, torn into bite-size pieces
2 hard-cooked eggs, sliced
1/2 cup sliced pepperoni
Freshly ground pepper
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Toss beans, artichoke hearts, olives and dressing in large bowl. Top with romaine and lettuce. Arrange eggs and pepperoni on salad greens. Sprinkle with pepper.
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Cover and refrigerate up to 4 hours. Toss just before serving.
B-man 