Antipasto Toss Recipe

• 1 can garbanzo beans - (15 to 16 ounce) liquid removed
• 1 jar marinated artichoke hearts - (6 ounce) undrained
• 1/4 c. sliced ripe olives liquid removed
• 1/2 c. herb-and-garlic or possibly Italian dressing
• 2 bn romaine torn bite size
• 1 bn leaf lettuce torn bite size
• 2 x hard-cooked Large eggs sliced
• 1/2 c. sliced pepperoni Freshly-grnd black pepper to taste

1. Toss beans, artichoke hearts, olives and dressing in large bowl.
2. Top with romaine and lettuce.
3. Arrange Large eggs and pepperoni on salad greens.
4. Sprinkle with pepper.
5. Cover and chill up to 4 hrs.
6. Toss just before serving.
7. This recipe yields 8 servings.
8. Comments: One can (14 ounces) artichoke hearts, liquid removed, can be used instead of the marinated artichoke hearts.
9. Increase dressing to 2/3 c..

garbanzo beans, garlic, bite size, bite size, eggs, black pepper

Taken from cookeatshare.com/recipes/antipasto-toss-65817 (may not work)