Italian Pepperoni Salad

The Record’s “Recipe of the Week”:
Italian Pepperoni Salad by Elma Hadlock

1 medium head lettuce, torn in pieces, about 6 cups
2 tomatoes, cut into wedges
4 oz. mozzarella cheese, cubed
1 cup canned garbanzo beans, drained
1/2 cup thinly sliced pepperoni
1/4 cup sliced green onion
1/2 cup Italian salad dressing
Salt
Freshly ground black pepper

In a large salad bowl, combine the lettuce, tomatoes, cheese, garbanzo beans, pepperoni, and green onion; toss together. Pour the Italian dressing over the salad; toss again, being sure that the dressing evenly coats all pieces. Sprinkle lightly with salt and pepper to taste.

Note: This makes a quick meal. It can be changed from pepperoni to ham, chicken, or whatever you have on hand.