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
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
-
Step1Toss beans, artichoke hearts, olives and dressing in large bowl. Top with romaine and lettuce. Arrange eggs and pepperoni on salad greens. Sprinkle with pepper.
-
Step2Cover 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;Tips from the Betty Crocker Kitchens
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