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

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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.