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Antipasto Toss
Antipasto Toss
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Prep Time:
15 minutes
Total Time:
4 hours 15 minutes
Mediterranean bean salad with olives, pepperoni, artichokes, and eggs.
Ingredients:
  • 1 can (15 oz) Progresso™ chickpeas (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
Instructions:
  • Combine beans, artichoke hearts, olives, and dressing in a large bowl. Add romaine and lettuce on top. Arrange eggs and pepperoni over the salad greens then finish off with a sprinkling of pepper.
  • Chill in the refrigerator for up to 4 hours. Gently mix right before enjoying.

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