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Antipasto Toss

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By Betty Crocker Kitchens
Updated Dec 25, 2014
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This classic Italian salad of beans, olives, lettuce and pepperoni is dressed up with artichoke hearts and hard-cooked eggs.

Antipasto Toss

  • Prep Time 15 min
  • Total 4 hr 15 min
  • Servings 8
  • Ingredients 9
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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

  • Step 
    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.
  • Step 
    2
    Cover and refrigerate up to 4 hours. Toss just before serving.

Nutrition

215 Calories
13 g Total Fat
10 g Protein
22 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
115
Total Fat
13 g
Saturated Fat
2 g
Cholesterol
60 mg
Sodium
470 mg
Potassium
620 mg
Total Carbohydrate
22 g
Dietary Fiber
8 g
Protein
10 g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
34%
34%
Calcium
10%
10%
Iron
18%
18%
Exchanges:
1 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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