Vegetarian antipasto ingredients like peppers and artichokes are sliced and diced to make this substantial salad.
- 1 head iceberg lettuce, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 3 green onions, chopped
- ½ (15-ounce) can chickpeas, drained and rinsed
- ½ cup green olives, chopped
- ½ cup marinated artichokes, chopped
- ½ cup tomatoes, chopped
- Italian dressing of choice
- Combine all ingredients and serve.
Ready in about 10 minutes
Makes 6-8 servings