salads and dressings
Antipasto Toss
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
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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.
Makes 8 servings
This recipe displayed with permission from General Mills, Inc.