Recipe: Antipasto Toss

ANTIPASTO TOSS

1 (15 to 16 oz) can garbanzo beans, drained
1 (6 oz) jar marinated artichoke hearts,* undrained
1/4 cup sliced ripe olives, drained
1/2 cup herb-and-garlic or Italian dressing
2 bunches romaine, torn bite size
1 bunch leaf lettuce, torn bite size
2 hard-cooked eggs, sliced
1/2 cup sliced pepperoni
Freshly-ground black pepper, to taste

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.

*One can (14 ounces) artichoke hearts, drained, can be used instead of the marinated artichoke hearts. Increase dressing to 2/3 cup.

Servings: 8
Source: General Mills