ANTIPASTO TOSS

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Antipasto Toss image

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

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 4h15m

Yield 8

Number Of Ingredients 9

1 can (15 oz) Progresso™ chickpeas (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

Steps:

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

Nutrition Facts : Calories 215, Carbohydrate 22 g, Cholesterol 60 mg, Fat 1, Fiber 8 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 470 mg

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