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    Antipasto Toss


    Source of Recipe


    Internet

    List of Ingredients




    1 (15 to 16 oz) can garbanzo beans, drained
    1 (6 oz) jar marinated artichoke hearts,* undrained
    1/4 cup sliced ripe olives, drained
    1/2 cup herb-and-garlic or Italian dressing
    2 bunches romaine, torn bite size
    1 bunch leaf lettuce, torn bite size
    2 hard-cooked eggs, sliced
    1/2 cup sliced pepperoni
    Freshly-ground black pepper, to taste

    Recipe



    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.

    *One can (14 ounces) artichoke hearts, drained, can be used instead of the marinated artichoke hearts. Increase dressing to 2/3 cup.

    Servings: 8
 

 

 

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