Antipasto Toss

Antipasto Toss

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

Prep Time

15

Minutes

Total Time

4:15

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Antipasto means "before the pasta" in Italian and refers to hot or cold appetizers that are served before the meal.
Substitution
You can use a 14-ounce can of artichoke hearts, drained, instead of the marinated artichoke hearts. Increase the dressing to 2/3 cup.

Nutrition Information:

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