Antipasto Toss

Antipasto Toss

This classic Italian salad of beans, olives, lettuce and pepperoni is dressed up with artichoke hearts and hard-cooked eggs.


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

  1. 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.

  2. Cover and refrigerate up to 4 hours. Toss just before serving.

B-man :smiley: