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Antipasto Toss

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

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  • Prep Time 15 min
  • Total Time 4 hr 15 min
  • Servings 8

Ingredients

1
can (15 oz) Progresso® chick peas (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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Antipasto means "before the pasta" in Italian and refers to hot or cold appetizers that are served before the meal.

You can use a 14-ounce can of artichoke hearts, drained, instead of the marinated artichoke hearts. Increase the dressing to 2/3 cup.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
215
(
Calories from Fat
115 ),
% Daily Value
Total Fat
13 g
13 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
60 mg
60 %;
Sodium
470 mg
470 %;
Total Carbohydrate
22 g
22 %
(Dietary Fiber
8 g
8 %
),
Protein
10 g
10 %
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
34%;
Calcium
10%;
Iron
18%;
Exchanges:
1 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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