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 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

  • 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

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.

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.