Antipasto Toss

 

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

• 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.