Italian pepperoni salad recipe from 1968

1 medium head lettuce, torn in pieces (about 6 cups)

2 tomatoes, cut in wedges

4 ounces mozzarella cheese, cubed (1 cup)

1 cup drained garbanzo beans

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 torn lettuce, the tomato wedges, cubed cheese, garbanzo beans, pepperoni slices 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 freshly ground pepper to taste.