Italian Antipasto Salad
|Canned chickpeas||20 Ounce|
|Salad dressing||1⁄4 Cup (4 tbs) (Home Style, Adjust Quantity As Needed)|
|Thinly sliced salami||1⁄4 Pound|
|Canned pitted ripe olives||4 1⁄2 Ounce, drained (1 Can)|
|Red pepper||1 , halved, seeded and cubed|
|Green pepper||1 , halved, seeded and cubed|
1. Wash and trim romaine; drain well. Slice thinly, crosswise. Store in a plastic bag.
2. Drain chickpeas and place in a bowl. Add 1/3 cup of Home-Style Salad Dressing and toss to coat evenly; cover the bowl with plastic wrap and chill.
3. When ready to assemble salad: Line a long salad bowl with shredded romaine. Seed and pare cantaloupe; cut into very thin slices and halve.
4. Arrange the cantaloupe, salami, chickpeas, olives and peppers on lettuce. Pass remaining dressing separately.