Recipes
ANTIPASTO TOSS
Post a Review
Add to Recipe Box
PrintCATEGORIES
INGREDIENTS
- Servings: 8
- 1 can (15 to 16 ounces) 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
DIRECTIONS
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.
Cover and refrigerate up to 4 hours. Toss just before serving.
1 can (14 ounces) artichoke hearts, drained, can be used instead of the marinated artichoke hearts. Increase dressing to 2/3 cup.
RECIPE REVIEWS
No Reviews at this time.
MEDIA
TELL ME MORE
LATEST RECIPES
