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Antipasto Toss

  • 8servings
  • 255minutes
  • 215calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H
MineralsZinc, Copper, Fluorine, Chromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (15 oz) Progresso® chick peas (garbanzo beans), drained

  2. 1 jar (6 ounces) marinated artichoke hearts, undrained

  3. 1/4 cup sliced ripe olives, drained

  4. 1/2 cup herb-and-garlic or Italian dressing

  5. 2 bunches romaine, torn into bite-size pieces

  6. 1 bunch leaf lettuce, torn into bite-size pieces

  7. 2 hard-cooked eggs, sliced

  8. 1/2 cup sliced pepperoni

  9. Freshly ground pepper

Instructions Jump to Ingredients ↑

  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.

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